Green Rice With Poblano Chiles

• 5 poblano peppers, halved and seeded
• 3 1/2 cups chicken broth, divided
• 1/2 small onion
• 1 clove garlic
• 2 tablespoons vegetable oil
• 1 1/2 cups uncooked white rice
• 1 sprig fresh epazote leaves (optional)
• salt to taste

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
3. Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
4. Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
5. Slice remaining poblano chile and serve as a garnish with the rice.

peppers, chicken broth, onion, clove garlic, vegetable oil, white rice, epazote, salt

Taken from www.allrecipes.com/recipe/260059/green-rice-with-poblano-chiles/ (may not work)