Serves: 8
Prep Time: 40 minutes
Meal Occasion: Soup
Cuisine Type: Santa Fe, Southwestern
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | cups cooked chicken shredded |
| 1 | medium onion coarsely chopped |
| 2 | cups Monterey Jack cheese grated |
| 1 | cup heavy cream |
| 1 | clove garlic minced |
| 1 | lb. poblano peppers roasted and peeled |
| 7 | cups chicken stock |
| 1 | tsp. salt |
| 1 | Tbsp. vegetable oil |
Instructions
1. Combine poblano peppers, onion, and garlic with 1/2 cup chicken stock in blender; process until smooth.
2. Heat oil in 4-quart Dutch oven over medium-high heat until hot.
3. Pour poblano mixture into hot oil and cook sauce for 5 minutes, stirring constantly.
4. Add remaining chicken stock, rice and salt. Bring mixture to boil.
5. Reduce heat and simmer 15 to 20 minutes or until rice is tender.
6. Add chicken and cream; heat thoroughly.
7. Place ¼ cup of cheese in bottom of each bowl. Ladle soup over cheese and serve immediately.
