Arroz Verde

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• 1 ½ cups long-grain white rice
  Ingredient note

  Source: 1 ½ cups long-grain white rice
• 2 each poblano peppers, (stemmed)
  Ingredient note

  Source: 2 poblano peppers, (stemmed)
• 1 each jalapeño, (stemmed)
  Ingredient note

  Source: 1 jalapeño, (stemmed)
• ½ each medium yellow onion
  Ingredient note

  Source: ½ medium yellow onion
• ½ cup chopped cilantro
  Ingredient note

  Source: ½ cup chopped cilantro
• ½ cup chopped parsley
  Ingredient note

  Source: ½ cup chopped parsley
• 2 cloves garlic
  Ingredient note

  Source: 2 cloves garlic
• 2 ¼ cups chicken broth, (divided)
  Ingredient note

  Source: 2 ¼ cups chicken broth, (divided)
• 4 tablespoons olive oil
  Ingredient note

  Source: 4 tablespoons olive oil
• ¾ teaspoon kosher salt, (plus more to taste)
  Ingredient note

  Source: ¾ teaspoon kosher salt, (plus more to taste)
• 2 tablespoons lime juice
  Ingredient note

  Source: 2 tablespoons lime juice

1. Add the rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well and set aside.
2. Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the poblanos and jalapeño on the baking sheet and place under the broiler. Broil on high for 10 minutes, flipping over halfway through.
3. Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible. At this point, you can also remove the seeds from any of the peppers if you don’t want it too spicy.
4. Add the roasted poblanos, jalapeño, onion, cilantro, parsley, garlic, and ¾ cup of broth to a food processor or blender. Blend or pulse until smooth. Set aside.
5. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the rinsed rice and saute for 8-10 minutes, stirring occasionally, until the rice begins to brown very slightly. At this point, some grains of rice may even pop. This step adds some nuttiness and more depth of flavor to the rice.
6. Stir in the blended poblano mixture and cook for 1 minute.
7. Pour in the remaining 1 ½ cups of broth and salt. Stir together with the rice until fully combined.
8. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes until the rice is fully cooked and all the liquid has been absorbed.
9. Add lime juice and lightly fluff the rice with a fork. Allow the rice to sit uncovered for about 10 minutes before serving.