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1
Cover the raw rice in very hot water and set aside to soak for 15 minutes.
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2
Drain and rinse under cold water.
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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.
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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).
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5
Heat the oil in a medium pot over medium heat until hot.Add the rice and cook,stirring,for a minute or two.
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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.
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7
Add the chile puree and cook until it thickens slighty.
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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).
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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.
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10
Serve hot.
