• To begin, wash the poblano peppers well, place them on a tray and roast them in the oven for 20-25 minutes. Flip them over halfway through for a more even roast.
• Once done, allow to cool slightly so they're easy to handle and peel off any flaky pieces of skin. De-stem and remove the seeds inside.
• Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Mix well. If the mixture is looking a little dry, add some stock to give it a smoother consistency.
• Add about 2 tablespoons of oil to a saucepan over a medium heat, then add 1 cup of rice and cook it, stirring continuously for about 2 minutes until the rice becomes translucent and golden in color.
• Add the blended poblano puree to the rice and stir them together for a couple minutes. Then add 2 cups of vegetable stock, cover and let it cook until all of the liquid is absorbed (about15 minutes),
• Remove from the heat and leave it to rest for a few minutes.
• Check for taste and add more salt if necessary.
• Serve immediately. If you have leftovers you can store them in the fridge in an airtight container.

Enjoy!