2 poblano chiles, seeds and pith removed, roughly cut into chunks
½ cup water
⅓ cup parsley leaves
⅓ cup cilantro leaves
2 cloves garlic
1½ teaspoons coarse salt
2½ - 3 cups vegetable broth
3 tablespoons vegetable oil
2 cups jasmine or long-grain white rice
½ white onion, chopped
1 tablespoon lime juice
Crumbled Cotija cheese, for topping if desired
Directions
Puree the poblanos, water, parsley, cilantro, garlic and salt in a blender or food processor until smooth. Pour into a measuring cup and note the amount (or note the amount if your blender has measurements on the side). In a separate liquid measuring cup, measure out enough vegetable broth so that when added to the amount of poblano puree you make the two liquids together equal 4 cups. Keep the poblano puree and the vegetable broth separate.
Pour the poblano puree into the pan with the rice and continue to stir while it cooks. Cook until the puree thickens and then is mostly absorbed by the rice, about 3 minutes. Stir in the vegetable broth and lime juice then bring to a boil. Cover and reduce the heat to low. Let cook for 15 minutes or until most of the liquid has been absorbed. The rice should be cooked and tender, but there should still be some moisture in the pan. Fluff with a fork or rice paddle then serve with the crumbled cheese on top, if desired.