Arroz Verde (Mexican Green Rice) - cooking recipe

Ingredients

3 1/2 cups chicken broth or 3 1/2 cups water
2 coarsley chopped poblano peppers, stems and seeds removed
1 coarsley chopped jalapeno, stem and seeds removed
2 chopped scallions or 2 green onions
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 garlic cloves, peeled, chopped
2 cups parboiled rice or 2 cups brown rice, uncooked
1 lime, juice of

Preparation

Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.