Jalapeno green rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chile poblano; peeled and seeded* | |
| ½ | medium | Onion |
| ½ | cup | Parsley; loosely packed |
| 2 | Cloves garlic | |
| 2 | cups | Chicken stock; divided |
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Uncooked rice |
| 1 | tablespoon | TABASCO jalapeño sauce |
| ½ | teaspoon | Salt |
Directions
In blender container, combine chile poblano, onion, parsley and garlic with ½ cup chicken stock; blend until smooth. Set aside. In 3-quart skillet, heat oil over medium-high heat. Add rice and cook over moderate heat until golden, stirring constantly. Add remaining chicken stock, pureed mixture, TABASCO jalapeño sauce and salt. Bring to a boil; stir once or twice.
Reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
*To peel chile: Roast chile over gas burner, under broiler or on griddle, turning until skin is blistered and charred on all sides. Place in plastic bag; close and let steam 15 minutes. Under running water, remove skin from pepper. Slit pepper to open; wash out seeds and remove veins.
Nutritional information per serving: 176 Calories, 5 g protein, 31 g carbohydrate, 3 g fat, 0 mg cholesterol, 635 mg sodium >From Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 24, 1998