Step 1

First, place the rice in a large bowl and add enough hot water to cover the rice. Stir one, then let stand for 15 minutes.

Step 2

Drain the rice using a strainer, then rinse under cold water until the water runs clear.

Step 3

Shake the strainer well to remove any excess water, as the rice needs to be as dry as possible.

Step 4

Chop the roasted poblano peppers and place them in a blender, along with the lettuce leaf, cilantro, onion, and garlic.

Step 5

Add 1 cup of the chicken broth and blend until smooth.

Step 6

Note: If it’s not smooth, use a strainer to help with the texture.

Step 7

In a large saucepan or Dutch oven, heat the oil over high heat. Once hot, add the rice and fry it, constantly stirring, until it has a slightly golden color (This step takes about 5-7 minutes)

Step 8

Once the rice is done with this step, carefully tip the pan to one side and remove the excess oil.

Step 9

Now gently pour the green mixture sauce into the rice pan without stirring too much.

Step 10

Let it cook for about 3 minutes over medium-high heat, then add the remaining 1 cup of chicken broth and season it with salt and pepper.

Step 11

Once it comes to a boil, reduce the heat to simmer on low, cover, and cook for 12 to 15 minutes.

Step 12

Note: This last step is very important; do not stir until it is all cooked; otherwise, it will become mushy.

Step 13

After 12 to 15 minutes the liquid will have been absorbed, and the steam holes will have formed over the surface of the rice.

Step 14

Once the rice is cooked, remove it from the heat and cover it with the pot lid for 10 to 15 minutes to let it continue steaming.

Step 15

Using a fork, lightly fluff the rice before serving, this step will mix in any sauce that is at the bottom of the pan.

Step 16

Serve the dish as a side or in a bowl, topped with fresh cilantro, avocado or Mexican crema.