Cooking Recipe Rice Poblano Soup
Recipe Ingredients
Directions
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