| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
*, Tabasco |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chile poblano; peeled and seeded* |
| 1/2 |
md |
Onion |
| 1/2 |
c |
Parsley; loosely packed |
| 2 |
|
Cloves garlic |
| 2 |
c |
Chicken stock; divided |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Uncooked rice |
| 1 |
tb |
TABASCO jalapeño sauce |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In blender container, combine chile poblano, onion, parsley and garlic with
1/2 cup chicken stock; blend until smooth. Set aside. In 3-quart skillet,
heat oil over medium-high heat. Add rice and cook over moderate heat until
golden, stirring constantly. Add remaining chicken stock, pureed mixture,
TABASCO jalapeño sauce and salt. Bring to a boil; stir once or twice.
Reduce heat, cover and simmer 20 minutes or until rice is tender and liquid
is absorbed.
*To peel chile: Roast chile over gas burner, under broiler or on griddle,
turning until skin is blistered and charred on all sides. Place in plastic
bag; close and let steam 15 minutes. Under running water, remove skin from
pepper. Slit pepper to open; wash out seeds and remove veins.
Nutritional information per serving: 176 Calories, 5 g protein, 31 g
carbohydrate, 3 g fat, 0 mg cholesterol, 635 mg sodium
>From Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 24, 1998
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