Cup of Yum
1. To begin, wash the poblano peppers well, place them on a tray and roast them in the oven for 20-25 minutes. Flip them over halfway through for a more even roast.
2. Once done, allow to cool slightly so they're easy to handle and peel off any flaky pieces of skin. De-stem and remove the seeds inside.
3. Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Mix well. If the mixture is looking a little dry, add some stock to give it a smoother consistency.
4. Add about 2 tablespoons of oil to a saucepan over a medium heat, then add 1 cup of rice and cook it, stirring continuously for about 2 minutes until the rice becomes translucent and golden in color.
5. Add the blended poblano puree to the rice and stir them together for a couple minutes. Then add 2 cups of vegetable stock, cover and let it cook until all of the liquid is absorbed (about15 minutes),
6. Remove from the heat and leave it to rest for a few minutes.
7. Check for taste and add more salt if necessary.
8. Serve immediately. If you have leftovers you can store them in the fridge in an airtight container.

Enjoy!