Cheesy Poblano Rice Soup
Meal / Course: Soup/Stew
Rice Around the World: Southwestern
Main Ingredient: Cheese, Vegetables
Preparation Method: Quick and Easy
Award-Winning Recipes: Rice to the Rescue!
Servings: Makes 6 servings.
"Rice to the Rescue!" Recipe Contest Winner - Patricia Harmon
Ingredients
1/4 cup minced shallots3 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
Preparation
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 | ||
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| Calories 320 | ||
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| % Daily Value * | ||
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| Total Fat 15 g | 23 % | |
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| Cholesterol 40 mg | 13 % | |
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| Sodium 840 mg | 35 % | |
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| Total Carbohydrate 31 g | 10 % | |
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| Dietary Fiber 3 g | 12 % | |
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| Protein 14 g | 28 % | |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. | ||