CHEESY POBLANO RICE SOUP
 “Rice to the Rescue!” Recipe Contest Winner - Patricia Harmon
Yield: Makes 6 servings.
Ingredients
• 1/4 cup minced shallots
• 3 poblano peppers, seeded and chopped into 1-inch pieces
• 1 tablespoon vegetable oil
• 3 14 1/2-ounce cans low-sodium chicken broth
• 1 14 1/2-ounce can diced tomatoes, drained
• 3 cups cooked rice
• 2 cups shredded Cheddar cheese
Directions
Saute shallots and peppers in oil in 3- to 4-quart saucepan over medium-high heat until tender, 3 to 5 minutes.
Stir in broth and tomatoes; bring to a boil.
Add rice and cheese; cook and stir until cheese is melted.
Nutrition Facts
Calories 320
Total Fat 15g
Cholesterol 40mg
Sodium 840mg
Total Carbohydrate 31g
Dietary Fiber 3g
Protein 14g
USA Rice Federation (www.usarice.com)
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