Rice Poblano Soup Recipe

Step 1

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

Things You'll Need

  • 1lb Poblano peppers, roasted
  • -- peeled and seeded
  • 1md Onion; coarsely chopped
  • 1 Garlic clove
  • 7c Chicken stock; divided
  • 1tb Vegetable oil
  • 1c Uncooked rice*
  • 1ts Salt
  • 2c Cooked shredded chicken
  • 1c Heavy cream
  • 8oz Monterey Jack cheese; cubed

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