Arroz Verde (Mexican Style Green Rice)

1. 1

   Cover the raw rice in very hot water and set aside to soak for 15 minutes.

2. 2

   Drain and rinse under cold water.

3. 3

   Drain the rice well and spread out to dry on a towel or a large baking sheet in an area with good ventilation for about an hour.It is important that the rice not be too wet when you fry it.

4. 4

   Meanwhile ,place the poblano chiles,chopped and deveined,1/4 cup of the cilantro and about 1/4 cup of the broth in a blender and blend to a smooth puree.You may strain the puree if you want it to be very smooth(I rarely do as any miniscule pieces will be cooked and soft at the end).

5. 5

   Heat the oil in a medium pot over medium heat until hot.Add the rice and cook,stirring,for a minute or two.

6. 6

   Add the onion and lower the heat slightly,cooking for another couple of minutes,stirring frequently,until the onion is translucent and the rice sounds like sand when stirred.

7. 7

   Add the chile puree and cook until it thickens slighty.

8. 8

   Add the broth,lime juice,the remaining cilantro,and salt,to taste(you may want to omit the salt if the broth is salty).

9. 9

   Bring to a boil.When it comes to a boil,cover the pot,and lower the heat to low.Simmer for 20 minutes,or until the rice is tender and has absorbed the broth.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.