| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables, Dairy | Dutch | Soups, Poultry | 8 | Servings |
INGREDIENTS
| 1 | lb | Poblano peppers, roasted peeled and seeded |
| 1 | md | Onion; coarsely chopped |
| 1 | Garlic clove | |
| 7 | c | Chicken stock; divided |
| 1 | tb | Vegetable oil |
| 1 | c | Uncooked rice* |
| 1 | ts | Salt |
| 2 | c | Cooked shredded chicken |
| 1 | c | Heavy cream |
| 8 | oz | Monterey Jack cheese; cubed |
INSTRUCTIONS
Combine peppers, onion and garlic with 1/2 cup chicken stock in blender; process until smooth. Heat oil in 4-quart Dutch oven over medium-high heat until hot. Pour poblano mixture into hot oil and cook sauce for 5 minutes, stirring constantly. Add remaining chicken stock, rice, and salt. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender. Add chicken and cream; heat thoroughly. Place heaping tablespoon cubed cheese in bottom of each bowl. Ladle soup over cheese and serve immediately. *Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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