Step 1

Place 2 cups long-grain white rice in a large bowl and add enough cold water to cover by at least 1-inch. Move the rice around gently with your hand to help shake off the excess starch. Drain the rice and repeat adding water, moving the rice around, and draining at least five more times until the water runs mostly clear. Drain and let sit in the strainer until ready to use.

Step 2

Prepare the following, adding each to a blender or food processor fitted with the blade attachment as you complete it: Remove the ribs and seeds from 2 medium poblano peppers and 1 medium jalapeño pepper (or keep them in if you want a spicy rice), then dice. Pick the leaves from 1 medium bunch fresh cilantro until you have 1 cup.

Step 3

Add 1/4 large peeled white onion, 4 peeled garlic cloves, 1 tablespoon chicken bouillon powder, 1 cup of the low-sodium chicken broth, 1/2 teaspoon kosher salt, and a pinch of black pepper. Blend or process in 30-second intervals, scraping down the sides of the jar as needed, until mostly smooth, 1 to 2 minutes total.

Step 4

Fit a fine-mesh strainer over a medium bowl or measuring cup. Strain the cilantro mixture, pressing against the solids with a flexible spatula, until you have 1 1/2 cups liquid.

Step 5

Heat 2 tablespoons vegetable oil in a medium pot or Dutch oven over medium heat until shimmering. Add the rice and cook, stirring occasionally, until lightly toasted, about 5 minutes. Add the cilantro liquid and stir to combine. Bring to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, 2 to 3 minutes.

Step 6

Add the remaining 1 1/2 cups low-sodium chicken broth and stir to combine. Increase the heat to high and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.

Step 7

Uncover and lightly fluff the rice with a fork. Remove the pot from the heat, cover again, and let sit for about 5 minutes. Taste the rice and season with more kosher salt as needed. Serve with lime wedges.