Serves: 12
Prep Time: 30 minutes
Meal Occasion: Soup, Appetizer, Lunch, Dinner, Morning Snack, Afternoon Snack
Cuisine Type: American
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | cups cooked chicken shredded |
| 1 | medium onion coarsely chopped |
| 1 | clove garlic minced |
| 2 | cups Monterey Jack cheese cubed |
| 1 | cup heavy cream |
| 7 | cups chicken stock divided |
| 1 | tsp. salt |
| 1 | Tbsp. vegetable oil |
| 1 | lb. Poblano chilies peeled and seeded |
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 heaping tablespoon of cubed cheese in bottom of each bowl. Ladle soup over cheese and serve immediately.
