Green Rice with Poblano Chiles

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool about 20 minutes. Remove and discard skins.

Combine 4 poblano peppers 1 cup chicken broth onion and garlic in a blender; blend until smooth.

Heat oil in a saucepan over medium heat and fry the rice stirring continuously until evenly browned 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth epazote and salt. Bring to a boil cover reduce heat to low and cook until rice is soft and all the liquid has been absorbed 20 to 25 minutes.

Slice remaining poblano chile and serve as a garnish with the rice.