New Mexican Rice

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.

New Mexican Rice
Photo: © Abby Hocking
Active Time:
30 mins
Total Time:
4 hrs


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


Make the chicken stock

  1. 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.

  2. 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

  1. 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.

  2. 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.

Make Ahead

The stock can be refrigerated for 3 days or frozen up to 2 months.

The sofrito can be refrigerated in an airtight container for up to 10 days.


You can use low-sodium broth in place of the Basic Chicken Stock.

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