Jalapeno green rice

6 Servings

Ingredients

Quantity Ingredient
1 Chile poblano; peeled and seeded*
½ medium Onion
½ cup Parsley; loosely packed
2 Cloves garlic
2 cups Chicken stock; divided
1 tablespoon Vegetable oil
1 cup Uncooked rice
1 tablespoon TABASCO jalapeño sauce
½ teaspoon Salt

Directions

In blender container, combine chile poblano, onion, parsley and garlic with ½ 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 <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 24, 1998

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