| 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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