Title: Arroz verde
 Categories: Mexican, Rice
      Yield: 6 Servings
 
           Jim Vorheis
  1 1/2 c  Unconverted long-grain rice
    1/3 c  Safflower oil, melted
           -chicken fat, or melted lard
      3 tb Finely chopped white onion
      2    Chilies poblanos, charred,
           -peeled, and cut in strips
      4 c  Chicken broth
      1    Garlic clove, peeled and
           -roughly chopped
      1 c  Firmly packed, roughly
           -chopped flat-leaf parsley
    1/2 c  Firmly packed, roughly
           -chopped epazote or cilantro
           Sea salt to taste
           Green Rice
 
  Put the rice into a bowl and pour very hot water over to cover; stir
  and set aside for 10 minutes.  Drain in a strainer and rinse in cold
  water; drain again and set aside.
  
  Heat the oil in a heavy pan, stir the rice into it, and fry over
  fairly high heat, stirring and scraping the bottom of the pan, for
  about 5 minutes.  Add the onion and chile strips and continue frying
  for 4 minutes or until the onion is translucent.
  
  Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,
  parsley, and epazote and blend until smooth. Add this to the frying
  rice and continue frying and reducing the puree over quite high heat,
  stirring and scraping the bottom of the pan, until the rice is dry.
  Stir in the rest of the broth, add salt to taste, and cook over
  fairly high heat, uncovered, until the liquid has been absorbed and
  there are air holes in the rice. Cover with a towel and lid and
  continue cooking over low heat for 5 minutes.  Remove from the heat
  and set aside, still covered, in a warm place for the rice to swell
  up.  Before serving, turn the rice over with a fork from the bottom
  where a lot of the flavor and oil will have settled.