Mexican-Style Green Rice

1. 1

   Under a preheated broiler or directly over a gas flame, roast the poblano and jalapeno chiles until blackened and blistered on all sides.

2. 2

   Let cool, then peel, seed, and chop coarsely.

3. 3

   Put 1 cup of the stock in a blender with the cilantro and roasted chiles and puree until smooth.

4. 4

   Heat the oil in a medium saucepan over medium heat.

5. 5

   Add the onion and saute until slightly softened, about 5 minutes.

6. 6

   Add the rice and cook, stirring, for about 1 minute to toast the rice lightly.

7. 7

   Add the remaining 1 1/2 cups stock and the chile puree.

8. 8

   Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes.

9. 9

   Turn off the heat and let rest, covered, for 10 minutes.

10. 10

    Fluff with a fork and season to taste with salt, then transfer to a serving bowl.

* Per serving · 4 servings · Values may vary.