Recipe - Rice Poblano Soup

1 pound Poblano peppers, roasted
peeled and seeded
1 md Onion; coarsely chopped
1 Garlic clove
7 cup Chicken stock; divided
1 tablespoon Vegetable oil
1 cup Uncooked rice*
1 teaspoon Salt
2 cup Cooked shredded chicken
1 cup Heavy cream
8 ounce Monterey Jack cheese; cubed

Combine peppers, onion and garlic with One half cup chicken stock in blender;
process until smooth. Heat oil in 4quart Dutch oven over mediumhigh
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 regularmilled 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip