Arroz Verde

3/4 cup fresh parsley roughly chopped and lightly packed
3/4 cup fresh cilantro roughly chopped and lightly packed
2 poblano chiles seeded and chopped
3 tablespoons diced onion
2 garlic cloves peeled and chopped
2 1/4 cups chicken stock divided (use 1/2 cup for the purée and the remainder for cooking)
2 tablespoons extra virgin olive oil
1 1/2 cups long grain white rice rinsed
Salt to taste

Place the parsley, cilantro, poblano chiles, chopped onion, and garlic into a food processor along with 1/2 cup of chicken stock. Blend until smooth.
Heat olive oil in a heavy pot over medium-high heat. Add rinsed rice and stir to coat. Toast until light golden.
Stir the green purée into the toasted rice and sauté for about 2 minutes. Then, add the remaining chicken stock, bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the rice is tender, around 15-20 minutes.
Take the pot off the heat and, keeping the lid on, wrap it with a clean towel. Allow the rice to rest in its steam for 20 minutes to soak up any leftover liquid. Fluff the rice with a fork, season with salt to taste, and serve.