| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Mexican, Side dishes, Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
|
Poblano Chiles; Lg, * |
| 2 |
|
Cloves Garlic;Finely Chopped |
| 1/2 |
c |
Onion; Chopped, 1 Md |
| 1 |
c |
Regular Rice, Uncooked |
| 2 |
c |
Chicken Broth |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Parsley; Snipped |
INSTRUCTIONS
* The Poblano Chiles should be roasted and peeled (see Sowest 1 for
~-------------------------------------------------------------------------
Place the chiles, garlic, and onions in a workbowl of a food processor
fitted with the steel blade, or in a blender container; cover and process
until smooth. Mix the chile mixture and the remaining ingredients except
the parsley, in a 3-quart saucepan. Heat to boiling stirring once or
twice, reduce the heat and simmer, covered, for about 16 minutes. (DO NOT
lift the cover or stir.) Remove from the heat and fluff lightly with a
fork. Cover and let steam for about 10 minutes. Stir in the parsley and
serve.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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