Last Updated on August 24, 2025 by Casia Valdés
There’s something deeply comforting about the flavors of home, especially those passed down through generations. This beloved combo—Grandma’s Chili Verde paired with fluffy Spanish Rice—brings all the nostalgia in every bite. Imagine a tangy, aromatic green chili salsa simmered with tender pork tenderloins, and on the side, a perfect bed of savory, fluffy rice accented with garlic, onion, and cilantro.
Whether you’re looking for weeknight comfort or a standout dinner, this duo hits the mark. The chili is vibrant and bold, balancing heat from chilis and jalapeños with brightness from tomatillos and lime, while the rice offers a warm, soothing counterpoint. Best of all, the techniques are approachable and quick—thanks to broiling and bold seasonings, it’s fast to pull together, yet full of soul.
Table of Contents
Why You’ll Love This Meal
-
Heritage on a Plate – Time-honored, family-treasured flavors only grandma can craft
-
Bright & Balanced – Tangy green sauce meets mellow, savory rice in perfect harmony
-
Fast & Hands-Off – Broil, blend, and simmer. While the chili develops, the rice cooks itself
-
Customizable Heat – Adjust the jalapeños or seasoning to suit your spice level
-
Meal-Prep Friendly – Both dishes shine reheated and are great for leftovers
Ingredients
For the Chili Verde
-
6 green chilis (Anaheim, Hatch, or similar)
-
4 jalapeños (adjust heat to taste)
-
1 white onion (quartered)
-
1 whole garlic clove
-
8–10 tomatillos (husks removed and rinsed)
-
A handful of cilantro
-
Juice of 1 lime
-
2 pork tenderloins (around 1.5 lbs total)
-
Chicken broth (to thin sauce to your liking)
-
Salt and seasoning (e.g., cumin, oregano) to taste
For the Spanish Rice
-
3 cups long-grain rice
-
¼ cup oil (adjust to preference)
-
2 garlic cloves (smashed)
-
½ cup chopped onion (optional, but flavorful)
-
Knorr tomate and Knorr chicken seasonings (to taste)
-
¼ tsp granulated garlic
-
6 cups very hot water
-
6 sprigs cilantro (for simmering)
Step‑by‑Step Instructions
Chili Verde
-
Broil the base
Broil green chilis, jalapeños, onion, garlic clove, and tomatillos on high for 10–20 minutes until charred and softened. Let cool slightly. -
Blend to smooth sauce
Transfer to a blender with cilantro and lime juice. Blend until smooth, then season with salt to taste. -
Brown the pork
Heat oil in a pot and brown the pork tenderloins on all sides, then remove and set aside. -
Simmer in sauce
Return blended green chili sauce to the pot with a splash of chicken broth. Add the pork, cover, and simmer until cooked through—about 20–25 minutes. -
Adjust seasoning and rest
Taste and adjust salt or spices. Slice the pork, spoon sauce over, and garnish with fresh cilantro if desired.
Spanish Rice
-
Sauté the base
Warm oil in a saucepan over medium heat. Add garlic (and onions if using), then the rice. Toast until the rice turns golden. -
Bring to boil
Stir in hot water, Knorr seasonings, and granulated garlic. Add cilantro sprigs, cover, and bring to a rolling boil. -
Rice cooks itself
Once boiling, reduce heat to low. Cover and let it simmer for 25 minutes without stirring or lifting the lid. Let rest a few minutes before fluffing with a fork.
Tips for Success
-
Even Char is Key – Make sure veggies are well-broiled for deep flavor
-
Pork Care – Don’t over-simmer—pork tenderloin can dry if left too long
-
Spice It Right – Jalapeño seeds = more heat. Seed first if you prefer milder sauce
-
Rice Precision – No peeking! Keeping the lid on prevents starch loss and ensures fluffy rice
-
Flavor Depth – Cilantro simmers into both dishes beautifully—enhance before serving with fresh sprigs
Variations
-
Swap pork with shredded chicken or pork shoulder if you prefer a pull-apart texture
-
Add corn or black beans to the rice for extra textures and color
-
Stir a dollop of sour cream, crema, or Cotija cheese into each serving for richness
-
For a vegetarian version, swap chicken broth with veggie broth and omit meat
Make‑Ahead & Storage
-
The chili can be made a day in advance—flavors intensify with chilling
-
Store chili and rice in separate containers. Rice lasts 3–4 days in the fridge; chili lasts 4–5
-
Reheat chili gently on the stovetop and rice in the microwave, sprinkling a bit of water to rehydrate
Frequently Asked Questions
Can I adjust the heat level?
Yes—add or remove jalapeños or seeds to match your preferred spice level
What if I don’t have tomatillos?
Substitute with diced green tomatoes, though flavor will be less traditional
Rice texture isn’t holding—is there a fix?
Next time, use ⅔ cup water per ⅓ cup rice ratio and minimal stirring to keep grains separate
Can I freeze leftovers?
Yes! Freeze chili up to 3 months in airtight containers. Thaw overnight and reheat gently
Final Thoughts
Grandma’s Chili Verde and Spanish Rice is the ultimate cozy meal: honorable heirlooms, effortless preparation, and bold comfort in every bite. This duo brings warmth to the table, balancing tangy zest, subtle heat, and creamy tenderness with nutty, aromatic rice on the side. It’s the kind of dinner that turns ordinary nights magical and long-weekend gatherings memorable.
Grandma’s Chili Verde and Spanish Rice
Ingredients
Method
- Broil green chilis, jalapeños, onion, garlic clove, and tomatillos on high for 10–20 minutes until charred and softened. Let cool slightly.
- Transfer to a blender with cilantro and lime juice. Blend until smooth, then season with salt to taste.
- Heat oil in a pot and brown the pork tenderloins on all sides, then remove and set aside.
- Return blended green chili sauce to the pot with a splash of chicken broth. Add the pork, cover, and simmer until cooked through—about 20–25 minutes.
- Taste and adjust salt or spices. Slice the pork, spoon sauce over, and garnish with fresh cilantro if desired.
- Warm oil in a saucepan over medium heat. Add garlic (and onions if using), then the rice. Toast until the rice turns golden.
- Stir in hot water, Knorr seasonings, and granulated garlic. Add cilantro sprigs, cover, and bring to a rolling boil.
- Once boiling, reduce heat to low. Cover and let it simmer for 25 minutes without stirring or lifting the lid. Let rest a few minutes before fluffing with a fork.
