Rice and Pablano Pepper Soup

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Rice and Pablano Pepper Soup
1 lb poblano peppers, roasted and de-seeded
1 onion, chopped
1 clove garlic, minced
7 cups vegetable broth
1 tbs vegetable oil
1 cup leftover rice
1 tsp salt
1 cup heavy cream
2 cups Monterey Jack cheese, cubed
Combine poblano peppers, onion and garlic with 1/2 cup vegetable broth in blender. Process until smooth. Heat oil in 4-quart Dutch oven over medium high heat until hot. Pour poblano mixture into hot oil and add rice. Cook sauce for 5 minutes. Add cream, salt and remaining broth and heat thoroughly.
Place a heaping tablespoon of cubed cheese in bottom of each bowl. Ladle soup over cheese and serve immediately.

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