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 jalapeño 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.

carbohydrate, 3 g fat, 0 mg cholesterol, 635 mg sodium

>From Karen Sonnessa <ksonness@suffolk. Lib. Ny. Us>