Instructions: 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 green pepper 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.

This recipe yields 6 servings.

Comments: To peel chile, first 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.

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