Jalapeño Green Rice

5 stars based on 1 vote.
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  • 1 chile poblano, peeled and seeded*
  • 1/2 medium onion
  • 1/2 cup parsley, loosely packed
  • 2 cloves garlic
  • 2 cups chicken stock, divided
  • 1 tablespoon vegetable oil
  • 1 cup uncooked rice
  • 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon salt


Combine chile poblano, onion, parsley, garlic and 1/2 cup of the chicken stock in blender container and blend until smooth; set aside.

Heat oil in a 3-quart skillet over medium-high heat. Add rice and cook until golden, stirring constantly. Add remaining 1 1/2 cups chicken stock, pureed chile mixture, TABASCO® Green Sauce and salt. Bring to a boil; reduce heat, cover, and simmer 20 minutes or until rice is tender and liquid is absorbed.

Makes 6 servings.

*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. Split 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

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  • Name: Bill
    Date: November 14th, 2013
    I sub the pablano with 3 jalapenos.. Excellent!!!