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1
Dry roast the poblano peppers and bell pepper in a pan, turning frequently, until skins are blackened but the flesh is not burnt.
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2
Place them in a strong plastic or paper bag after roasting (tie off the top) for about 20 minutes and let the steam loosen the skins.
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3
Place the rice in a heatproof bowl, and pour in boiling water to cover and let stand for 20 minutes.
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4
Strip off the leaves from the cilantro and parsley stalks and set them aside.
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5
Drain the rice, rinse under cold water and drain again.
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6
Peel the black spots (where the vegetables were roasted) off of the chiles and pepper, remove any stems, then slit them open and scrape out the seeds with a sharp knife.
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7
Put the roasted vegetables in a food processor, along with the garlic.
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8
Add the cliantro and parsley, reserving some for garnish.
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9
Pour in half the chicken stock and process until smooth.
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10
Add the rest of the stock and process the puree again.
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11
Heat the oil in a saucepan, add the onion and rice and fry for 5 minutes over medium heat until the rice is golden and the onion translucent.
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12
Stir in the puree.
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13
Lower the heat, cover, and cook for 25-30 minutes or until all the liquid is absorbed and the rice is just tender.
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14
Add salt to taste and garnish with reserved cilantro and parsley.
