Arroz verde mexicano

Method

1. 1 Grill poblano peppers over a fire until the skin is charred black, then wrap tightly for 10 minutes and peel.
2. 2 Removing the burnt outer layer is mandatory; otherwise, the rice will have black crumbs and a burnt taste.
3. 3 Grind the peeled chilies with herbs, epazote, onion, and garlic to make a dark green purée.
4. 4 Roast the rice in oil for 6 minutes until the grains turn opaque white.
5. 5 Pour in the green purée and chicken broth, then add the peas.
6. 6 Cook for 18 minutes with the lid closed, then let it steep for 10 minutes and squeeze in the lemon juice when it's fluffy.

With an appliance

• Oven 45 min

  Replace step 1: Place poblano peppers on the rack at 240°C for 10 minutes, rotate the tray halfway, then cover and peel; the time is similar to roasting, but the skin chars evenly, you don't have to turn each pepper individually, and the stove produces less smoke, resulting in less direct smoky flavor in the rice. The purée grinding and rice cooking steps remain the same.