Grandma’s Chili Verde and Spanish Rice

This beloved family recipe for Grandma’s Chili Verde and Spanish Rice is a soul-warming tribute to traditional home cooking—full of bold flavors, slow-simmered comfort, and heartfelt simplicity.

The Chili Verde features roasted green chiles, jalapeños, tomatillos, and garlic blended into a vibrant, tangy sauce that perfectly complements tender, browned pork.

Paired with fluffy, golden Spanish rice infused with garlic, cilantro, and savory bouillon, this dish captures the essence of a well-loved kitchen—where aromas fill the air, time slows down, and every bite tells a story. It’s a true celebration of heritage, love, and unforgettable flavor.

Why People Will Love Grandma’s Chili Verde and Spanish Rice

Rooted in tradition: This recipe evokes the warmth of family and the comfort of heritage—handed down through generations, it’s rich with authenticity and emotional connection.

Perfect flavor balance: The Chili Verde offers a deeply savory, tangy, and slightly spicy flavor profile from roasted tomatillos, green chiles, and jalapeños, which beautifully complements the richness of the pork.

Slow-cooked tenderness: The pork tenderloin is browned and simmered in the homemade green sauce until it becomes melt-in-your-mouth tender, infusing every bite with layers of flavor.

Homestyle Spanish rice that holds its own: Golden, garlicky rice cooked with Knorr tomato and chicken bouillon is flavorful enough to be a star on its own—fluffy, aromatic, and deeply satisfying.

Naturally comforting: The combination of saucy pork and warm rice is soul food at its finest—nourishing, filling, and full of textures and contrasts that soothe and satisfy.

Fresh and vibrant elements: Ingredients like lime, cilantro, roasted garlic, and tomatillos add brightness and freshness, balancing out the richness of the meat and rice.

A meal that feels like home: It’s not just about taste—it’s about the experience. From the aromas of charring peppers to the final simmer, this dish brings the kitchen to life and invites you to slow down and savor.

Key Ingredients:

Chili Verde Key Ingredients:

Green Chiles & Jalapeños: These roasted peppers form the heart of the sauce—green chiles provide depth and smokiness, while jalapeños add a bright, lingering heat that awakens the dish without overpowering it.

Tomatillos: Tangy and slightly sweet, roasted tomatillos give the chili verde its signature sharpness and vibrant green color, cutting through the richness of the pork with fresh acidity.

Garlic & Onion: Roasted whole garlic cloves and white onion add aromatic complexity and a sweet, earthy base, balancing the spicy and tangy elements of the sauce.

Cilantro & Lime: Blended in at the end, these ingredients brighten the sauce with fresh herbal and citrus notes, enhancing every other flavor in the pot.

Pork Tenderloin: A lean but flavorful cut that becomes incredibly tender when simmered in the verde sauce, absorbing the bold flavors while remaining juicy and delicate.

Spanish Rice Key Ingredients:

Long Grain Rice: The foundation of the dish—its fluffy, individual grains hold flavor beautifully when toasted and cooked low and slow.

Knorr Tomate & Chicken Bouillon: These bouillon powders infuse the rice with deep, savory umami and tomato richness, making every spoonful flavorful and fragrant.

Garlic & Onion: Lightly sautéed, they add aromatic warmth and a subtle sweetness that enhances the overall depth of the rice.

Fresh Cilantro: Simmered in the pot as the rice cooks, cilantro infuses the dish with a gentle herbal lift that complements the rich bouillon base.

Very Hot Water: Essential for proper cooking, hot water ensures even temperature and helps the rice absorb flavor quickly and uniformly.

Expert Tips:

For the Chili Verde:

Char deeply for smoky flavor: When broiling the green chiles, jalapeños, tomatillos, garlic, and onion, allow the skins to blister and blacken slightly. This adds depth, smokiness, and complexity to the sauce—essential for an authentic, bold flavor.

Blend while warm for better texture: Blending the roasted vegetables while they’re still warm helps the flavors meld and creates a smoother, silkier consistency. Add fresh lime juice and cilantro last to preserve their brightness.

Trim and sear the pork properly: Remove silver skin or tough connective tissue from the pork tenderloins before cutting. Sear the pieces in batches to avoid steaming—this caramelization builds flavor at the base of the dish.

Simmer low and slow: Once the pork is added to the sauce, let it simmer gently. Low heat allows the pork to soak up the chili verde and become fork-tender while keeping the sauce from reducing too quickly.

Taste and season at the end: After simmering, re-taste the sauce and adjust salt or lime juice. The acid can mellow during cooking, and pork may absorb more salt than expected.

For the Spanish Rice:

Brown the rice patiently: Don’t rush the toasting step. Allow the rice to turn golden brown in the oil—this builds nutty flavor and improves texture by sealing the grains before they absorb water.

Use very hot water: Adding cold or lukewarm water can cause the rice to seize or cook unevenly. Boiling or near-boiling water helps maintain the proper cooking temperature and ensures fluffier rice.

Balance bouillon carefully: Both Knorr tomate and chicken bouillon are salty and concentrated. Start with less than you think you need and taste the water before simmering. You can always add more later.

Resist the urge to stir: Once you cover the rice and lower the heat, leave it alone. Stirring can break the grains and release excess starch, making the rice sticky instead of fluffy.

Let it rest before serving: After cooking, leave the lid on and let the rice sit off heat for 5–10 minutes. This final steam allows moisture to redistribute and gives the rice a perfect, fluffy finish.

Grandma’s Chili Verde and Spanish Rice

Chili Verde:

Ingredients:

6 green chilis

4 jalapeños

1 white onion

Whole clove of garlic

8-10 tomatillos

Instructions:

Broil high 10-20 minutes

Blend with cilantro and lime

Brown two pork tenderloins

Add green chili sauce and chicken broth

Salt and seasoning to taste

Rice:

Ingredients:

3 cups long grain rice

1/4 cup oil less or more can be used this is my preference

2 garlic cloves

Chopped onion (optional)

Knorr tomate & knorr chicken to taste

1/4 tsp granulated garlic

6 cups very hot water

6 sprigs Cilantro

Instructions:

Add oil to a pan with the garlic cloves add your rice and brown until golden.

Add water the knorr to your liking and granulated garlic.

Stir well bring to a raging boil add cilantro turn to low cover and cook 25 minutes do not stir or uncover… and done!

Enjoy!!

Important Notes When Making Grandma’s Chili Verde and Spanish Rice:

Chili Verde Notes:

Roasting is essential, not optional: The deep, roasted flavor in chili verde depends on properly charring the tomatillos, chiles, garlic, and onion. Skipping or under-roasting can leave the sauce tasting flat and overly acidic.

Tomatillos need husks removed and rinsed: Before roasting, always remove the sticky husks and rinse the tomatillos thoroughly to eliminate their natural film, which can cause bitterness if left on.

Use the right cut of pork: Pork tenderloin is lean, tender, and quick-cooking. Avoid tougher cuts like shoulder unless you plan to slow-cook for hours. Searing first locks in flavor and adds rich caramelized notes to the final stew.

Balance heat with acid: Jalapeños vary in intensity. Adjust the number used based on your spice tolerance, and always finish the sauce with lime juice to balance heat with brightness and prevent heaviness.

Broth quality matters: Use low-sodium chicken broth if possible. It allows you to control the saltiness and lets the roasted vegetables shine without overpowering the flavor with salt.

Spanish Rice Notes:

Toasting rice is a foundational step: The golden-brown stage isn’t just for color—it creates a nuttier, firmer rice that stands up well to moisture and seasoning. Under-toasting leads to mushy texture and blandness.

Cilantro is a subtle infuser, not garnish: Simmering whole sprigs in the rice adds a delicate herbal undertone without overwhelming the tomato and garlic base. Avoid chopping it into the rice while cooking—it can turn bitter.

Water-to-rice ratio must be precise: This recipe calls for 2:1 water-to-rice, which works perfectly when the lid stays closed. Don’t peek or stir while cooking—the trapped steam is what cooks the rice evenly.

Flavor the water like broth: Knorr bouillon doesn’t just season the rice—it defines its character. Dissolve it fully in the hot water and taste before adding the rice to ensure a rich, well-seasoned base.

Let it sit after cooking: Resting time post-cooking is crucial. It finishes the steaming process and lets residual moisture redistribute throughout the rice for a perfectly fluffy texture.

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How to Enjoy Grandma’s Chili Verde and Spanish Rice After Cooking:

Let It Rest Briefly

After cooking, let both the Chili Verde and Spanish Rice rest for about 5–10 minutes.

This allows the pork to reabsorb some of the juices, the sauce to thicken slightly, and the rice to finish steaming—enhancing both texture and flavor.

Plate with Intention

Use a wide, shallow plate or bowl to capture the saucy nature of the dish.

Serve a generous spoonful of Spanish rice as the base, and ladle the Chili Verde alongside or over the top.

Make sure each serving has plenty of sauce for the rice to soak up.

Add Fresh Finishing Touches

Brighten the dish with fresh garnishes:

A squeeze of fresh lime juice brings out the tangy tomatillo flavor.

Chopped cilantro adds herbal freshness.

Diced avocado or sour cream can cool and balance the heat.

Optional: sprinkle with crumbled cotija cheese or thinly sliced red onions for added depth and texture.

Pair It Well

Side Dishes:

Serve with warm flour or corn tortillas for scooping.

A side of refried beans or pinto beans makes it even heartier.

Add a light cucumber or radish salad to contrast the rich, spicy pork.

Beverages:

A cold Mexican lager, agua fresca (like tamarind or hibiscus), or a margarita complements the bold flavors perfectly.

For non-alcoholic options, sparkling water with lime is a refreshing palate cleanser.

Store and Reheat Thoughtfully

Storage: Cool leftovers completely, then refrigerate in separate airtight containers. Both Chili Verde and rice last up to 4 days.

Reheating:

Reheat the chili on the stovetop over medium-low, adding a splash of broth if needed.

Reheat rice with a spoonful of water, covered, in the microwave or on the stovetop to restore fluffiness.

Transform Leftovers Creatively

Chili Verde tacos or burritos: Shred the pork and roll it into warm tortillas with leftover rice, cheese, and fresh toppings.

Chili Verde rice bowl: Layer rice, pork, beans, and avocado for a quick, hearty lunch.

Breakfast twist: Top with a fried egg and serve as a Chili Verde breakfast plate.

This dish isn’t just a meal—it’s a full sensory experience. From the aroma of roasted peppers to the final bite of fluffy, flavor-soaked rice, Grandma’s Chili Verde and Spanish Rice is meant to be savored slowly, shared generously, and remembered fondly.

Nutrition Information:

For Grandma’s Chili Verde and Spanish Rice

(based on one serving, assuming the full recipe yields 6 hearty portions):

Note: This includes both the chili verde and Spanish rice. Exact values will vary depending on the type of oil used, amount of bouillon added, and how lean your pork tenderloin is. For more precision, use a nutrition calculator with specific ingredient brands.

Frequently Asked Questions:

Can I adjust the spiciness of the Chili Verde?

Yes, you can adjust the spiciness by adding or reducing the number of jalapeños or green chilis.

If you prefer a milder flavor, you can use fewer jalapeños or remove the seeds and membranes, which are the spiciest parts of the peppers.

What is the best way to brown the pork tenderloins for the Chili Verde?

You can brown the pork tenderloins in a hot skillet with a little oil over medium-high heat.

This helps develop flavor by creating a nice sear on the meat.

Brown them on all sides until they are nicely caramelized.

Are the Knorr Tomate and Knorr Chicken seasonings necessary for the Spanish Rice, or can I substitute with something else?

While these seasonings add a distinct flavor, you can certainly substitute them with other seasonings if needed.

You might consider using tomato paste or tomato sauce for the tomato flavor and regular chicken bouillon or chicken broth in place of Knorr Chicken seasoning.

How do I know if the rice is cooked perfectly in the Spanish Rice?

When cooking rice, it’s essential to follow the instructions carefully.

In this recipe, it’s cooked covered on low for 25 minutes without stirring or uncovering.

This allows the rice to steam and absorb the liquid.

It should be tender and fully cooked at the end of this process.

Can I make this recipe in advance or store leftovers?

Yes, you can make the Chili Verde and Spanish Rice in advance and store them in airtight containers in the refrigerator.

Reheat them as needed.

However, keep in mind that rice can sometimes become slightly drier when reheated, so adding a bit of extra liquid when reheating might help maintain the right consistency.

What type of green chilis should I use for the Chili Verde, and can I adjust the spiciness?

You can use a variety of green chilis based on your heat preference.

Anaheim chilis are often a milder choice, while poblano or serrano chilis add more heat.

Adjust the types and quantities to achieve the desired spiciness.

How do I properly brown pork tenderloins for the Chili Verde?

To brown pork tenderloins effectively, heat a pan or skillet over medium-high heat with a little oil.

Sear the pork on all sides until it develops a golden-brown crust.

This step helps enhance the flavor of the meat in the Chili Verde.

Can I substitute fresh tomatillos with canned ones in the Chili Verde?

Yes, you can substitute fresh tomatillos with canned ones if fresh ones are not available.

Canned tomatillos can be a convenient alternative.

However, be sure to drain and rinse them before use.

What can I use as a substitute for Knorr Tomate and Knorr Chicken seasonings in the Spanish Rice?

If you don’t have Knorr seasonings, you can use regular tomato paste or sauce for the tomato flavor and regular chicken bouillon or chicken broth for the chicken seasoning.

Adjust the quantities to your taste.

How do I avoid overcooking or burning the rice in the Spanish Rice?

To prevent overcooking or burning the rice, follow the recipe instructions closely.

After bringing the mixture to a boil, lower the heat, cover the pot, and let it simmer for 25 minutes without stirring or uncovering.

This method allows the rice to steam and cook evenly.

Why is my Spanish rice mushy or sticky?

This usually happens if the rice wasn’t toasted enough or if the lid was lifted during cooking.

Proper toasting seals the grains, and keeping the lid on traps steam for even cooking.

Also, use long-grain rice and the exact water-to-rice ratio to prevent excess starch buildup.