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1
Heat a heavy skillet over medium-high heat.
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2
Add the chilies and toast 2 at a time to blister the skin, turning, about 30 seconds.
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3
Remove from the heat and soak in a bowl of water until soft, about 15 minutes.
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4
Remove the stems, skins, and seeds, and discard.
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5
Roughly chop the chiles.
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6
In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat.
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7
Add the onions and chiles and cook, stirring, for 3 minutes.
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8
Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds.
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9
Remove from the heat and transfer to a blender with 1/2 cup of the stock.
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10
Process on high speed until smooth.
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11
Heat the remaining tablespoon of oil in the pan over medium heat.
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12
Add the rice and cook, stirring, until translucent, 1 to 2 minutes.
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13
Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes.
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14
Add the remaining stock, stir and cover, and lower the heat to medium-low.
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15
Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes.
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16
Remove from the heat and let sit without stirring for 10 to 15 minutes.
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17
Fluff with a fork and serve, garnished with additional cilantro.
