Sautéed Hatch Green Chile and Mushroom Rice Bowl

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A flavorful vegetarian rice bowl featuring sautéed Hatch green chile and mushrooms, accented with garlic and fresh herbs for a regional touch. This Mexican-inspired vegetarian recipe, ready in about 35 minutes, pairs uncooked long grain white rice, water, Hatch green chiles, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 1 cup Hatch green chiles, diced
• 1 cup cremini mushrooms, sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

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Instructions

1. Step 1: Rinse 1 cup uncooked long grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 cup sliced cremini mushrooms and 1 cup diced Hatch green chiles to the skillet. Cook for 5-6 minutes, stirring occasionally, until mushrooms are browned and tender and chiles are softened.
5. Step 5: Season vegetable mixture with 1 tsp salt and 1/2 tsp black pepper, stirring well.
6. Step 6: Fluff cooked rice with a fork and transfer to serving bowls. Top each bowl with the sautéed green chile and mushroom mixture.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and drizzle 1 tbsp lime juice over each bowl before serving.