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Jalapeno Green Rice

Yield: 6 Servings

Ingredients and directions for this recipe

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 jalape?o 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 jalape?o 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@suffolk.lib.ny.us

See also:
Previous recipe Jalapeno Garlic Vinegar
Next recipe Jalapeno Grilled Chicken

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