1- Getting Arroz Verde right starts with simple steps that anyone can follow, even if you’re new to cooking. Begin by rinsing 1 ½ cups of long-grain white rice under running water until the water runs clear, then drain it well. This helps remove excess starch for fluffier results.

2- Next, broil the 2 poblano peppers and 1 jalapeño on a greased baking sheet for 10 minutes, turning them halfway through for even roasting. After broiling, let the peppers sit covered for 10 minutes, then peel off the skins and remove the seeds if you want a milder spice. For more on spicing things up, our easy Mexican recipes section has great tips.

3- Now, blend the roasted peppers, ½ medium yellow onion, ½ cup chopped cilantro, ½ cup chopped parsley, 2 cloves garlic, and ¾ cup of chicken broth until smooth. Heat 4 tablespoons of olive oil in a pot over medium heat and toast the rice for 8 to 10 minutes until it’s lightly browned and some grains pop. Stir in the blended mixture and cook for one minute to let the flavors mix.

4- Add the remaining 1 ½ cups of chicken broth and ¾ teaspoon of kosher salt, stir everything together, and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Finally, stir in 2 tablespoons of lime juice, fluff the rice with a fork, and let it sit uncovered for 10 minutes before serving.