Hatch Chili Rice and Veggie Bowls

In a world where healthy eating often feels like a compromise on flavor, the Hatch Chili Rice & Veggie Bowls stand out as a vibrant and satisfying option. This dish combines the rich, smoky heat of Hatch chilies with an array of colorful vegetables, all nestled on a bed of nutty brown rice. Whether you're a devoted vegetarian, a plant-based diet enthusiast, or simply someone looking to infuse more wholesome meals into your routine, this recipe checks all the boxes for nutrition and taste.

Discover the vibrant flavors of Hatch Chili Rice & Veggie Bowls, a delicious and nutritious meal perfect for any diet. Combining smoky Hatch chilies with colorful veggies over nutty brown rice, this dish is both satisfying and wholesome. Ideal for meal prep, it allows for customization to fit your taste. Loaded with essential vitamins and minerals, these bowls make healthy eating enjoyable. Try this easy recipe and elevate your mealtime experience!

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Ingredients

1 cup brown rice

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 zucchini, diced

1 cup corn (fresh or frozen)

2 cups fresh spinach

1-2 Hatch green chilies, roasted, peeled, and chopped (adjust for spiciness)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (optional, for serving)

Instructions

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

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until well softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Remaining Veggies: Stir in the bell pepper, zucchini, and corn. Sauté for about 5-7 minutes until the vegetables are tender-crisp.

Incorporate Spinsach & Chilies: Add the fresh spinach, chopped Hatch chilies, cumin, smoked paprika, salt, and pepper. Continue to cook until the spinach is wilted, about 3 minutes. Squeeze the lime juice over the top and stir to combine.

Assemble Bowls: In serving bowls, layer the cooked brown rice at the bottom followed by the sautéed vegetable mixture on top.

Serve: Top with fresh cilantro, a few slices of avocado (if using), and an extra squeeze of lime juice if desired. Enjoy your colorful and flavor-packed Hatch Chili Rice & Veggie Bowls!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings