Ingredients
- 1 pound mild Hatch chile peppers - halved, stemmed, and seeded
- 1 pound mild breakfast sausage
- ½ pound bacon, sliced into small strips
- 1 large onion, diced
- 2 ¼ cups water
- 1 ½ cups uncooked jasmine rice
Why This Recipe Is So Tasty
Cooking Hints
- Cook the rice just until tender to avoid mushiness in the final dish.
- Stir frequently when adding the chile mixture to ensure even flavor distribution.
Step 1
Position your oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with foil and place the chile peppers cut-side down on it. Pop them under the broiler and roast until the skins are nicely blackened and blistered, which should take around 5 to 8 minutes.
Step 2
Once roasted, transfer the peppers to a bowl and cover it tightly with plastic wrap. Let them steam and cool for about 20 minutes—this makes peeling the skins much easier. After that, peel off the skins and chop up the pepper flesh.
Step 3
Heat a large skillet over medium heat. Add the sausage and bacon, cooking and stirring until everything is browned, about 5 to 8 minutes. Drain off any extra grease, then toss in the onion and cook until it turns golden, around 3 to 5 minutes.
Step 4
Pour in the water and bring it to a boil. Stir in the rice, lower the heat, and let it simmer until the water is fully absorbed and the rice is tender, which usually takes 15 to 20 minutes. Finish by fluffing the rice with a fork and folding in the chopped peppers before serving.
