Rice poblano soup

8 servings

Ingredients

Quantity Ingredient
1 pounds Poblano peppers, roasted peeled and seeded
1 medium Onion; coarsely chopped
1 Garlic clove
7 cups Chicken stock; divided
1 tablespoon Vegetable oil
1 cup Uncooked rice*
1 teaspoon Salt
2 cups Cooked shredded chicken
1 cup Heavy cream
8 ounces Monterey Jack cheese; cubed

Directions

Combine peppers, onion and garlic with ½ 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 tyeps of rice refer to rice cooking chart.

Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 02-10-95

Related recipes