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.