“Rice to the Rescue!” Recipe Contest Winner - Patricia Harmon Yield: Makes 6 servings.

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   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.

Meal Part: Soup/Stew   Preparation: Quick and Easy   Main Ingredient: Cheese, Vegetables   Cuisine Type: Southwestern

Nutrition Facts Calories 320   % Daily Value* Total Fat 15g Cholesterol 40mg Sodium 840mg Total Carbohydrate 31g Dietary Fiber 3g Protein 14g