Ingredients
The following ingredients have 5 Servings
- 1 ½ cups vegetable or chicken broth
- 1 cup white rice
- Salt
- 1 cup cilantro
- 1 lime
- juiced
- 2 cups packed spinach leaves
- 4 scallions
- coarsely chopped
- 1 jalapeño pepper
- seeded
- 2 large poblano peppers
- 2 tablespoons extra-virgin olive oil (EVOO)
- 6 tomatillos
- chopped
- 1 red onion
- chopped
- 1 tablespoon ground cumin
- 4 large cloves garlic
- chopped
- 2 cups frozen or canned fire-roasted corn
- 2 jalapeño peppers
- trim ends and seed with apple corer or pointed vegetable peeler then very thinly slice
- 2 cups pulled or chopped cooked rotisserie chicken (vegan substitute: one 10.5-ounce package meatless chicken—Rach likes Gardein Meatless Chick'n Strips)
- chopped
- 2 quarts vegetable or chicken stock
Instruction
- For the green rice, bring stock to boil, add rice and salt, stir, then cover and reduce heat to low, cook 15 minutes
- Very finely chop the cilantro, lime, spinach, scallions and jalapeño by pulsing in a food processor
- Add to rice then remove from heat and let stand
- For the soup, char the poblanos and blacken all over over open flame or under broiler, cover and cool, peel and seed, chop
- Heat a soup pot over medium-high heat with EVOO, poblanos, tomatillos, onions, cumin and garlic, soften 5 minutes, add corn, jalapeño peppers, Chick'n or chicken, stock and rice
- Simmer until ready to serve
