- 1 bunch of cilantro
- 3 poblano peppers
- 1 l chicken stock
- 2 onions
- 100 ml lard
- 300 ml long-grained rice
- Char and peel the poblano peppers.
- Blend the peppers together with the cilantro, and chicken stock and set aside.
- Fry onions, garlic and a pinch of salt in lard until translucent.
- Add the rice, some salt, and fry until translucent.
- Add the mix from the blender, bring to a boil, and cook for approx. 20 mins.