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Rice poblano soup

Yield: 8 Servings

Ingredients:

• 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 ts Salt
• 2 c Cooked shredded chicken
• 1 c Heavy cream
• 8 oz Monterey Jack cheese; cubed

Instructions:

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

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