Mexican-Style Green Rice

• 1 large poblano chile
• 1 large jalapeno chile
• 2 1/2 cups chicken stock (page 190) or vegetable stock (page 191)
• 1/4 cup cilantro leaves, firmly packed
• 2 tablespoons vegetable oil
• 1 large white onion, minced
• 1 1/2 cups long-grain white rice
• Kosher salt

1. Under a preheated broiler or directly over a gas flame, roast the poblano and jalapeno chiles until blackened and blistered on all sides.
2. Let cool, then peel, seed, and chop coarsely.
3. Put 1 cup of the stock in a blender with the cilantro and roasted chiles and puree until smooth.
4. Heat the oil in a medium saucepan over medium heat.
5. Add the onion and saute until slightly softened, about 5 minutes.
6. Add the rice and cook, stirring, for about 1 minute to toast the rice lightly.
7. Add the remaining 1 1/2 cups stock and the chile puree.
8. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes.
9. Turn off the heat and let rest, covered, for 10 minutes.
10. Fluff with a fork and season to taste with salt, then transfer to a serving bowl.

poblano chile, jalapeno chile, chicken stock, cilantro, vegetable oil, white onion, longgrain white rice, kosher salt

Taken from www.epicurious.com/recipes/food/views/mexican-style-green-rice-388206 (may not work)