Arroz Verde (Mexican Green Rice)

Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.

• Ready In: 27 mins
• Serves: 8

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

Directions

1. 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.
2. Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
3. Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
4. 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.
5. Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.