Green Rice

Green Rice
2 fresh poblano or Anaheim chiles, roasted, peeled, seeded, and roughly
chopped
3 cloves garlic, peeled and roughly chopped
1 cup roughly chopped white onion
4 large spinach leaves or 2 outside leaves of romaine lettuce, chopped
1 cup flat-leaf parsley
20 sprigs cilantro plus extra for garnish
2-1/2 cups chicken stock
2 tablespoons olive oil
1-1/2 cups long-grain white rice
sea salt

Mix the chiles, garlic, onion, spinach, parsley, cilantro, and 1/2 cup
broth in a blender and blend until smooth. Set aside. Heat the oil in a
medium-size saucepan over medium-high heat until it nearly smokes. Add the
rice and cook, stirring, for 3 to 5 minutes, until golden brown. Add the
pureed ingredients and continue cooking over medium heat, stirring gently
to incorporate the mixture well. Add the rest of the broth, salt to taste,
stir, and return to the boil. Cover, lower heat, and simmer for about 15
minutes, until liquid is absorbed. Remove pan from heat and let sit,
covered, for another 5 minutes. Fluff with a fork and serve, garnished
with cilantro. Serves 6.