Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Soups/stews
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Poblano Chiles -- Lg, *
2 ea Cloves Garlic -- Finely Chopped
1/2 c Onion -- Chopped, 1 Md
1 c Regular Rice, Uncooked
2 c Chicken Broth
1/4 ts Salt
1/4 c Parsley -- Snipped
* The Poblano Chiles should be roasted and peeled (see
Sowest 1 for instructions) and seeded.
Place the chiles, garlic, and onions in a workbowl of
a food processor fitted with the steel blade, or in a
blender container; cover and process until smooth.
Mix the chile mixture and the remaining ingredients
except the parsley, in a 3-quart saucepan. Heat to
boiling stirring once or twice, reduce the heat and
simmer, covered, for about 16 minutes. (DO NOT lift
the cover or stir.) Remove from the heat and fluff
lightly with a fork. Cover and let steam for about 10
minutes. Stir in the parsley and serve.
