Step 1

Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.

Step 2

Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.

Step 3

Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.

Step 4

Rough chop the poblanos and set them aside.

Step 5

Add the roasted poblanos, jalapeno, onion, garlic, cilantro, chicken stock and salt to taste to a food processor. Process until smooth. Set Aside.

Step 6

While the poblanos are roasting, rinse and drain the rice 3 times, or until the water runs clear.

Step 7

Heat the oil in a large pan or pot to medium heat. Add the rice and cook, stirring, until it begins to brown, about 5 minutes.

Step 8

Pour in the reserved green puree. Bring to a boil, then reduce the heat. Cover and simmer on low for 25 minutes, or until the rice absorbs all of the liquid, fluffing the rice a bit with a wooden spoon a few minutes before it is done.

Step 9

Remove from heat. Fluff up the rice with a fork, then garnish and serve. Great with fresh squeezed lime.