Sticky Rice Albuquerque is a fusion dish that brings together the chewy, slightly sweet texture of glutinous (sticky) rice with the bold, smoky heat of New Mexico’s iconic Hatch green chile. It’s a comforting, one-pot meal that works as a hearty side or a satisfying vegetarian main. The rice absorbs the chile and broth as it cooks, so every bite is infused with flavor, and the slight stickiness makes it perfect for scooping up with a fork or spoon.
Ingredients
- 1 ½ cups (300 g) glutinous (sticky) rice, also labeled sweet rice
- 1 cup (240 ml) water
- 1 cup (240 ml) low-sodium vegetable or chicken broth
- 1 cup (240 g) roasted, peeled, and chopped Hatch green chile (or canned, drained)
- 1 small yellow onion, diced (about ¾ cup / 120 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) olive oil or neutral oil
- ½ teaspoon ground cumin
- ½ teaspoon salt, plus more to taste
- ¼ cup (15 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving (optional)
Instructions
- Rinse the sticky rice under cold running water in a fine-mesh strainer, swishing it with your fingers, until the water runs mostly clear (about 1–2 minutes). Drain well.
- In a medium saucepan with a tight-fitting lid, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 3–4 minutes. Add the garlic and cumin and cook for 30 seconds until fragrant.
- Add the drained rice, water, broth, green chile, and salt. Stir to combine. Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer gently for 18–20 minutes, or until the liquid is absorbed and the rice is tender and sticky. Do not lift the lid during cooking.
- Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork or rice paddle.
- Taste and adjust salt if needed. Garnish with cilantro and serve with lime wedges if desired.
Tips
- Use the right rice: Glutinous rice (also called sweet rice or sticky rice) is essential. Regular long-grain rice will not become sticky. Look for it in Asian grocery stores or the international aisle of well-stocked supermarkets.
- Adjust the heat: Hatch green chile varies in spiciness. If you prefer mild, use mild roasted chiles; for extra heat, add a pinch of cayenne or a diced serrano pepper along with the onion.
- Don’t skip the rinse: Rinsing removes excess starch, which prevents the rice from becoming gummy or pasty. It also helps the rice cook evenly.
- Substitute for Hatch: If you can’t find Hatch chiles, use any roasted green chile (like Anaheim or poblano) plus a small jalapeño for heat. Canned diced green chiles work too—just drain them well.
Serving Suggestions
Serve this sticky rice as a side to grilled chicken, carne asada, or roasted pork. It also makes a great base for a burrito bowl—top with black beans, corn, avocado, and a dollop of sour cream. For a vegetarian main, pair it with refried beans and a simple cabbage slaw.
Variations
- Add protein: Stir in 1 cup (150 g) cooked, shredded chicken or 1 cup (170 g) cooked black beans during the last 5 minutes of cooking to warm through.
- Cheesy version: After cooking, fold in ½ cup (60 g) shredded Monterey Jack or queso fresco. The residual heat will melt it.
- Tomato twist: Replace the broth with 1 cup (240 ml) tomato juice or add 2 tablespoons (30 g) tomato paste with the onion for a red-chile vibe.
- Extra vegetables: Sauté 1 cup (150 g) diced zucchini or corn kernels with the onion for added texture and sweetness.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, sprinkle with a little water or broth, cover, and microwave in 30-second bursts, stirring between, until hot—about 2–3 minutes total. You can also reheat in a saucepan over low heat with a splash of broth, stirring frequently, until warmed through. Sticky rice will firm up when cold; the added moisture brings it back to its soft, chewy texture.
Frequently Asked Questions
Can I use regular rice instead of sticky rice? No, not with the same result. Regular long-grain rice will cook up fluffy and separate, not sticky. If you must substitute, use short-grain sushi rice, which has a higher starch content and will be closer in texture, though not as chewy.
How do I know when the rice is done? The rice is done when all the liquid is absorbed and the grains are tender but still slightly chewy. If you lift the lid and see liquid remaining, continue cooking for another 2–3 minutes. Letting it rest off the heat for 5 minutes also helps finish the steaming.
Can I make this in a rice cooker? Yes. Sauté the onion and garlic in a skillet first, then transfer everything to the rice cooker bowl with the rice, liquids, and chile. Cook on the regular white rice setting. The timing will be similar.
What if I don’t have Hatch chiles? Use canned diced green chiles (drained) or roasted Anaheim or poblano peppers. Add a pinch of cayenne or a minced jalapeño if you want more heat. The flavor will be slightly different but still delicious.
Can I freeze this dish? Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with a splash of broth or water. The texture may soften slightly, but it will still be tasty.
Is this dish spicy? It depends on the chiles you use. Mild Hatch chiles give a gentle warmth, while medium or hot ones add noticeable heat. You can control the spice level by choosing mild chiles or removing the seeds and membranes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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