Title: Rice Poblano Soup
Categories: Soups, Poultry
Yield: 8 Servings

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 ts 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

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