*  Exported from  MasterCook II  *
 
                             Rice Poblano Soup
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         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
 
 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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