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If you're on the lookout for a dish that combines robust flavors with healthful ingredients, look no further than Spicy Hatch Chili Rice and Veggie Bowls. This vibrant recipe has gained popularity for its unique blend of spices and fresh ingredients, making it not only a feast for the taste buds but also a nourishing choice for those who prioritize health in their meals. The heart of this dish lies in its bold use of Hatch green chilies, which lend both heat and depth, creating a comforting yet invigorating meal that can be enjoyed any time of the year.

Hatch Chili Rice and Veggie Bowls

Discover the delicious Spicy Hatch Chili Rice and Veggie Bowls, a perfect blend of robust flavors and healthy ingredients. This vibrant dish features earthy brown rice, fresh vegetables, and protein-packed black beans, all enlivened by the unique heat of Hatch green chilies. It's versatile, catering to various dietary needs while delivering a nutrient-dense meal. Easy to prepare and bursting with flavor, enjoy a comforting yet invigorating meal any time of the year!
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Ingredients
  

1 cup long-grain brown rice

2 cups vegetable broth

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 medium zucchini, diced

1 red bell pepper, diced

1 cup corn (fresh, frozen, or canned)

1 can (15 oz) black beans, rinsed and drained

2-3 medium Hatch green chilies, roasted, peeled, and diced (or 1 can if fresh not available)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Crumbled feta cheese (optional, for serving)

Instructions
 

Cook the Rice: In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the broth is absorbed. Fluff with a fork and set aside.

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the Vegetables: Add the diced zucchini, red bell pepper, corn, and Hatch green chilies to the skillet. Season with cumin, smoked paprika, salt, and pepper. Sauté for about 5-7 minutes until the vegetables are tender and vibrant.

        Mix in the Beans: Stir in the black beans and cook for another 2-3 minutes until heated through. Add lime juice and mix well to combine.

          Assemble the Bowls: Divide the fluffy brown rice among serving bowls. Top with the sautéed veggie and black bean mixture.

            Garnish and Serve: Finish with fresh cilantro, avocado slices, and crumbled feta cheese if desired. Serve warm and enjoy your delicious Hatch Chili Rice and Veggie Bowls!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings