| 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 <[email protected]> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <[email protected]> on Mar 24, 1998
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