 |
RICE POBLANO SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
2 c Cooked shredded chicken
1 c Heavy cream
8 oz Monterey Jack cheese -- cubed
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
- - - - - - - - - - - - - - - - - -
|
