1-Getting started: Getting started with Arroz Verde is fun and straightforward, perfect for beginners or anyone in a rush. Begin by rinsing 1 ½ cups of long-grain white rice under running water until the water runs clear, then drain it well to avoid a sticky texture. Next, broil the 2 poblano peppers and 1 jalapeño for about 10 minutes, turning them halfway through to char the skins evenly.

2-After broiling: After broiling, let the peppers sit covered for 10 minutes, which makes peeling easier; remove the skins and seeds if you prefer a milder flavor. Blend the roasted peppers with ½ medium yellow onion, ½ cup chopped cilantro, ½ cup chopped parsley, 2 cloves garlic, and ¾ cup of the chicken broth until you get a smooth green mixture. In a pot, heat 4 tablespoons of olive oil over medium heat and toast the rinsed rice for 8-10 minutes until it’s lightly browned and popping a bit.

3-Detailed Cooking Steps: • Stir the blended green mixture into the toasted rice and cook for 1 minute to blend the flavors.• Add the remaining 1 ½ cups chicken broth and ¾ teaspoon kosher salt, then bring everything to a boil.• Reduce the heat to low, cover the pot, and simmer for 15 minutes until the rice absorbs the liquid and cooks through.• Finally, stir in 2 tablespoons lime juice, fluff the rice with a fork, and let it sit uncovered for 10 minutes before serving.