JALAPENO 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 use
1 tablespoon vegetable oil
1 cup uncooked rice
1 tablespoon Tabasco Green Pepper Sauce
1/2 teaspoon salt

In blender container, combine chile poblano, onion, parsley and garlic with 1/2 cup chicken stock; blend until smooth. Set aside.

In 3-quart skillet, heat oil over medium-high heat. Add rice and cook over moderate heat until golden, stirring constantly.

Add remaining chicken stock, pureed mixture Tabasco Green Pepper Sauce and salt. Bring to a boil; stir once or twice. Reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed.

*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. Slit pepper to open; wash out seeds and remove veins.

Makes 6 servings
Source: Tabasco