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1
Have ready a heavy-bottomed pan about 4 inches (10 cm) deep and 9 inches (23 cm) across.
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2
Cover the rice with hot water and let soak for about 5 minutes.
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3
Drain in a strainer, then rinse well in cold water and leave to drain for a few minutes.
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4
Heat the oil in the pan.
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5
Give a final shake to the rice in the strainer and stir it into the oil.
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6
Fry over a very high heat, turning the rice thoroughly from time to time, until it is a pale golden color.
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7
Tip the pan to one side, holding back the rice with a wide metal spatula, and drain off about 3 tablespoons of the oil.
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8
Pour the 1/2 cup (125 ml) of water into a blender jar.
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9
Add the greens, chiles, onion, and garlic and blend until smooth, adding more water only if absolutely necessary to release the blades of the blender.
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10
Add the blended ingredients to the rice and fry over high heat, stirring constantly and scraping the bottom of the pan, until the rice is almost dry.
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11
Add the broth and salt to taste and took over medium heat until all the liquid has been absorbed and small air holes appear in the surface of the rice-about 15 minutes.
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12
Cover the pan with a lid or foil and cook for 5 minutes longer.
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13
Remove from the heat.
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14
Cover the rice with a piece of terry doth and set aside to continue cooking in its own steam for 20 to 30 minutes.
