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recipe by Deborah Schneider
A celebration of all things chile, this is my take on the dish that has become a staple in the American Southwest. I think it tastes best when moderately spicy. In late summer, when Hatch chiles are in season, I’ll use them instead of poblanos. I admit to being a rice klutz. But with the Instant Pot, I finally have a foolproof and forgiving system for producing amazing rice every time. The keys to success are rinsing and draining the rice before cooking, using homemade broth, and allowing the rice to rest after cooking. Variations For rice with fresh tomato, add 2 Roma tomatoes, cored, seeded, and diced, while the rice rests. For Lemon-Herb Rice, stir in the juice of 1 lemon and about 2 tbsp chopped fresh cilantro, basil, or flat-leaf parsley leaves, just before the rice rests. For long-grain brown rice, use 1 1/4 cups each chicken broth and water (for a total of 2 1/2 cups liquid) and cook on Pressure Cook for 15 minutes.Inspired by: https://recipes.instantpot.com/recipe/chile-verde/
recipe updated Feb 4, 2020