*  Exported from  MasterCook  *
 
                             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
  
 
 
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