Mexican : Jalapeño Green Rice

• 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