Ingredients Weight Measure
Poblano chile, peeled and seeded 2 ea.
Medium onion 1 ea.
Parsley, loosely packed 1 cup
Garlic cloves 4 ea.
Chicken stock, divided 1 qt.
Vegetable oil 2 Tbsp.
Uncooked rice 2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Salt 1 tsp.


  1. To prepare poblano chile, roast over a gas burner, under a boiler or on a griddle, turning until skin is blistered and charred on all sides. Place in a plastic bag; close and let steam 15 minutes. Remove skin under running water. Slit pepper to open; wash out seeds and remove veins.
  2. With a blender, combine poblano chile, onion, parsley and garlic with 1 cup chicken stock; blend until smooth. Set aside.
  3. Heat oil in a 3-qt. skillet over medium-high heat. Add rice and cook until golden, stirring constantly.
  4. Add remaining chicken stock, pureed mixture, TABASCO® Green Jalapeño Pepper Sauce and salt. Bring to a boil; stir. Reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed.

Yield: 12 servings