1½ Oz fresh parsley - rough chopped with stems.
1½ Oz fresh cilantro - rough chopped with stems.
2 Oz onion – rough chopped.
½ Oz Poblano pepper – rough chopped (could be substituted for Serrano or jalapeño if you want a more spiced rice).
1 clove of garlic, roughed chopped.
2 ½ cups or water (could be substituted with chicken or veggies broth).
1 cup of white long-grain rice.
2 tablespoons of herb oil.
Salt to taste.
Roasted black pepper to taste.
Place the parsley, cilantro, onion, Poblano pepper, garlic, and water (or broth), inside the blender cup and blend until you have a uniform integrated “green juice”.
In a hot frying pan at high flame, place the herb oil, add the rice, move slowly with a wooden spoon, until the rice is been lightly “browned” with a crispy glossy texture (the rice should have a yellowish color).
Once the rice its been crisped, add two cups of the “green juice” (I suggest you blend it again for a couple of seconds, so the mixture can be even again) (be careful this would create hot steam). Add salt and pepper to taste, remember rice takes a bit more salt than usual, I suggest you add small pinches of salt and try every time the green juice until you find the desired seasoning.
Once you have achieved the desired seasoning, lower the flame as low as possible and place the lid of the pan, let the rice simmers slowly for 15 to 20 minutes, until all the juice is been vaporized and integrated to the rice, the texture should be firm and whole.