1 ½ cup rice
3 tablespoons cilantro leaves chopped
1 cup romaine lettuce leaves chopped
2 roasted poblano chiles, peeled, tails, seeded and deveined, cut into strips
¼ cup white onion chopped
1 tablespoon garlic, finely chopped
1 cup water
½ cup oil
2 ½ cups hot chicken broth
1 ½ teaspoon salt
In a bowl put the rice and wash in hot water moving for a few seconds until the water turns white, drain and discard water, repeat until the water is almost transparent. Drain the rice
Blend cilantro, lettuce, poblano chiles, onion and garlic with a cup of water until smooth sauce that is not necessary to strain it, reserve.
Heat oil in a pot, fry the rice, stirring constantly until it changes color or lightly browned.
Pour the sauce over the rice and add it carefully and do not beat, add the chicken broth and when it boils down to the smallest flame, add salt and cover the pot
Let the rice simmer for 25 minutes. Halfway through cooking stir carefully to incorporate the sauce around the rice, otherwise it will not be integrated and not stay green, because the sauce tends to be concentrated in the walls of the pot.
Remove from heat and let stand 10 minutes to finish cooking with its own heat
Serve with cream, cheese and poblano chile strips for garnish.