While you cook this spicy rice, you will have your home filled with the tickling aroma of the roasted peppers and the sweet corn. Chile, corn, cumin and coriander all nestle together in this bowl, heartily complimenting each other.
It’s been a while that we came back from New Mexico, but the wonderful vibrant sights of the hatch chilies by the roadside is still making me dream of them, until I found bundles of them in the local farmer’s market. It is the season! They had the fresh ones and also ready to use roasted ones.
Did I say I love to touch and feel the fresh seasonal produce full of dirt and dust? The dirt conveys a message; that the produce has not been freezing for months and getting sprayed repeatedly to make them shine. The dirt also draws an image in my mind; green farm fields stretching from one horizon to another. It is good to think and feel this way. It is good for the appetite.
- While you cook this spicy rice, you will have your home filled with the tickling aroma of the roasted peppers and the sweet corn. Chile, corn, cumin and coriander all nestle together in this bowl, heartily complimenting each other.
- When buying the chile peppers, select large, firm, chiles with no sign of wilting. Wash the chiles before you start doing anything with them.
- The adjacent crate was full of corn; while the husk was wet and muddy, the inside looked pretty promising with fresh plump luscious kernels covered with soft silk. I also got an armful of these corns. Once we got home, some of the corn were immediately roasted over the fire, smeared with salt and lemon juice and consumed right away.
- The next day I roasted the hatch chiles without a thought. With the corn and the chile combined I made some quick rice – quick and easy but very flavorful side dish to serve with any kind of meal. This is a very versatile recipe. With some meat or beans added to it, the rice can be turned into a one pot meal/main dish of your meal. Creative, adapt and turn it to your own.
- I have used a hot chili oil here and if you are a spice lover, do not give this a miss. Hot smoky chili oil has its own magic which cannot be substituted with a hot sauce or any other kind of topping.
- Roasted Hatch Chile and Corn Rice
- 3 hatch chiles
- 1 whole fresh corn
- 6 cloves of garlic
- a big fistful of fresh cilantro
- 1 teaspoon cumin seeds + 1/2 teaspoon cumin seeds
- 3/4 cup uncooked rice, any white long grained or basmati
- 2 tablespoons oil + 1 tablespoon oil
- 1 small onion, diced
- Hot Chili Oil (recipe below)
- fresh lime
- 1 cup cooked sausages/chorizo or cooked beans – whatever kind you prefer, if you want to make it a one pot meal (Optional)
- For the Hot Chili Oil
- red crushed pepper
- 1/4 cup oil
- cayenne pepper powder
- To make the Hot Chili Oil: