Recipe: Jalapeno Green Rice
For 6 Persons
Category: *, Tabasco
1 Chile poblano; peeled and
-seeded*
1/2 md Onion
1/2 c Parsley; loosely packed
2 Cloves garlic
2 c Chicken stock; divided
1 tb Vegetable oil
1 c Uncooked rice
1 tb TABASCO jalapeņo sauce
1/2 ts Salt
In blender container, combine chile poblano, onion, parsley and garlic with
1/2 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 jalapeņo 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
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa"
on Mar 24, 1998
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