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 Dish Is So Satisfying
Tips To Improve This Recipe
- Brown the meat well to add depth and richness to the dish.
- Stir the rice frequently while cooking to prevent it from sticking and to evenly distribute the spices.
Step 1
Preheat your oven’s broiler and moving the rack to about 6 inches from the heat. Line a baking sheet with foil and place the chile peppers cut-side down on it. Pop them under the broiler until their skins are blackened and blistered, which usually takes around 5 to 8 minutes.
Step 2
Once they’re roasted, put the peppers in a bowl and cover it tightly with plastic wrap. Let them steam and cool for about 20 minutes—this makes peeling off the skins much easier. After that, peel away the skins and chop up the soft pepper flesh.
Step 3
Warm up a large skillet over medium heat. Add the sausage and bacon, cooking and stirring until they’re nicely browned, about 5 to 8 minutes. Drain off any extra grease, then toss in the chopped onion and cook until it turns golden, around 3 to 5 minutes.
Step 4
Pour water into the skillet and bring it to a boil. Stir in the rice, reduce the heat to low, and let it simmer until the water is gone and the rice is tender, which should take about 15 to 20 minutes. Finally, fluff the rice with a fork and gently fold in the chopped roasted peppers before serving.
