Green Rice Puebla Style

Preheat oven broiler. Place peppers on a baking sheet and broil as close to heat as possible, turning until charred all over, about 10 minutes. Or roast peppers directly over a gas flame, turning, until charred, about 5 minutes. Place peppers in a paper bag and let steam 10 minutes. Peel off blackened skin and rinse under cold running water. Cut peppers open, discard stems and seeds. Chop peppers coarsely and place in a blender or food processor. Add 1/2 cup of chicken broth and puree until smooth.

In a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring, until softened but not brown, about 2 minutes. Add rice and cook, stirring, until coated with oil and opaque, 2 to 3 minutes. Add remaining chicken broth and pureed chiles. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.