Rice Poblano Soup

Ingredients

260 gr poblano peppers
1 onion
1 garlic clove
1,700 ml chicken stock
16 ml vegetable oil
120 gr rice
3 gr salt
280 gr chicken
240 ml cream
120 gr monterey jack cheese

Instructions

Combine peppers, onion and garlic with half cup chicken stock in blender; process until smooth. Heat oil in 4 litre Dutch oven over medium-high heat until hot. Pour poblano mixture into hot oil and cook sauce for 5 minutes, stirring constantly. Add remaining chicken stock, rice, and salt. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender. Add chicken and cream; heat thoroughly. Place heaping tablespoon cubed cheese in bottom of each bowl. Ladle soup over cheese and serve immediately. *Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart.