Supreme Rice

Cheesy Poblano Rice Soup

Serves: 6


  • 1 tablespoon vegetable oil
  • 1/4 cup shallots, minced
  • 3 Poblano peppers, seeded, chopped into 1-inch pieces
  • 3 (14.5 ounce) cans low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3 cups cooked rice
  • 2 cups Cheddar cheese, shredded


Sauté shallots and peppers in vegetable 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.

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