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Cheesy Poblano Rice Soup: Date Added: 29 Jul 2011
Listed in: Soups & Stews

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

Cooking Instructions

Servings: Makes 6 servings

1. Saute shallots and peppers in oil in 3- to 4-quart saucepan over medium-high heat until tender, 3 to 5 minutes.
2. Stir in broth and tomatoes; bring to a boil.
3. Add rice and cheese; cook and stir until cheese is melted.

Recipe and photo used with permission by the USA Rice Federation. For more information about rice, visit

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Cheesy Poblano Rice Soup
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