Roast the Poblano Peppers.

Cup of Yum
1. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
2. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
3. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
4. Rough chop the poblanos and set them aside.

Make the Puree.

1. Add the roasted poblanos, jalapeno, onion, garlic, cilantro, chicken stock and salt to taste to a food processor. Process until smooth. Set Aside.

Make the Green Rice.

1. While the poblanos are roasting, rinse and drain the rice 3 times, or until the water runs clear.
2. Heat the oil in a large pan or pot to medium heat. Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
3. Pour in the reserved green puree. Bring to a boil, then reduce the heat. Cover and simmer on low for 25 minutes, or until the rice absorbs all of the liquid, fluffing the rice a bit with a wooden spoon a few minutes before it is done.
4. Remove from heat. Fluff up the rice with a fork, then garnish and serve. Great with fresh squeezed lime.