Source: USA Rice Federation

Cheesy Poblano Rice Soup
Poblano peppers and plenty of Cheddar cheese make this rice soup extra filling and extra tasty. Make soup today — it's always a hit!
Rating:
Serves: 6
Prep Time: 5 minutes
Cook Time: 10 minutes

 

 
1/4 cup minced shallots
3 poblano peppers, seeded and chopped into 1-inch pieces
1 tablespoon vegetable oil
Three 14 1/2-ounce cans low-sodium chicken broth
One 14 1/2-ounce can diced tomatoes, drained
3 cups cooked long-grain rice
2 cups shredded Cheddar cheese




Sauté the shallots and peppers in oil in a 3- to 4-quart saucepan over medium-high heat for 3 to 5 minutes or until tender. Stir in the broth and tomatoes and bring to a boil.


Add the rice and cheese and cook, stirring, until the cheese melts. Serve hot.


Per Serving: 320 calories; 15 g fat; 840 mg sodium; 31 g carbohydrate; 3 g fiber; 14 g protein


Courtesy "Rice to the Rescue!" contest winner: Patricia Harmon