New Mexican Rice Recipe

New Mexican Rice

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For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers, and garlic. He adds even more flavor to the dish with tomatillo, diced tomatoes, cumin, and Mitchel London's chicken stock recipe.

Hugh Acheson

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

New Mexican Rice — Photo: © Abby Hocking

Active Time:

30 mins

Total Time:

4 hrs

Yield:

Cook Mode (Keep screen awake)

Ingredients

Basic Chicken Stock

6 pounds chicken carcasses, backs, legs, or wings
3 large celery ribs, cut into 2-inch lengths
2 large carrots, cut into 2-inch lengths
2 unpeeled medium onions, quartered
3 quarts water

New Mexican Rice

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1 tomatillo, husked, rinsed, and finely chopped
1 garlic clove, minced
Kosher salt
1 1/2 teaspoon ground cumin
One 15-ounce can diced tomatoes
1/4 cup (2 ounces) canned diced green Hatch chiles
Jasmine Rice or 3 cups warm cooked white rice
Chopped cilantro, for garnish

Directions

Make the chicken stock

Combine all of the ingredients in a stockpot and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, skimming frequently. Cover partially, leaving only a small opening, and simmer over low heat for 2 1/2 hours.
Strain the stock into a large bowl, pressing on the solids. Wipe out the stockpot, return the stock to it and boil until reduced to 2 quarts. Let cool slightly and refrigerate. Remove the solidified fat from the stock before using.

Make the rice

In a large, deep skillet, heat the olive oil until shimmering. Add the onion, tomatillo, garlic, and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes, chiles, and 1/4 cup of the stock and bring to a boil (Reserve the remaining stock for another use). Simmer over moderate heat, stirring occasionally, until the liquid is reduced by half, about 20 minutes. Transfer the sofrito to a blender or food processor and let cool slightly, then puree until smooth.
Wipe out the skillet and cook the sofrito in it over moderate heat, stirring, until hot, about 5 minutes. Gradually fold in the rice and cook just until it is hot and coated in the sofrito, about 5 minutes. Season with salt, garnish with cilantro, and serve.