Rice Poblano Soup

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Rice Poblano Soup Ingredients

1 lb Poblano peppers, roasted	1 c Uncooked rice*
peeled and seeded	1 ts Salt
1 md Onion; coarsely chopped	2 c Cooked shredded chicken
1 Garlic clove	1 c Heavy cream
7 c Chicken stock; divided	8 oz Monterey Jack cheese; cubed
1 tb Vegetable oil

Instructions for Rice Poblano Soup

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

Main Ingredient: ChickenCuisine: Uncategorized

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