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