Name: Jalapeno Green Rice
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

But what about issues that are not specifically mentioned in the Scriptures – how do we determine God’s will and develop conviction in those areas?... 1. “Everything is permissible for me – but not everything is beneficial” (1 Corinthians 6:12). Question 1: Is it helpful – physically, spiritually, and mentally? 2. “Everything is permissible for me’ – but I will not be mastered by anything” (1 Corinthians 6:12). Question 2: Does it bring me under its power? 3. “Therefore, if what I eat causes my brother to fall into sin, I will never eat meat again, so that I will not cause him to fall” (1 Corinthians 8:13). Question 3: Does it hurt others? 4. “So whether you eat or drink or whatever you do, do it all for the glory of God” (1 Corinthians 10:31). Question 4: Does it glorify God?

Jerry Bridges

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

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”