What's a good recipe for Green Poblano Rice?!

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Ingredients
* 1 2/3 cups chicken broth or water
* 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
* 12 sprigs cilantro, plus extra for garnish
* Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
* 1 tablespoon vegetable or olive oil
* 1 cup rice, preferably medium grain
* 1 small white onion, cut into 1/4-inch dice
* 5 garlic cloves, peeled and finely chopped
Method:
The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.

The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.

i have a recipe may its help you.
Ingredients
1 (14 ounce) can vegetable broth or 1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth
2 poblano peppers, stemmed, seeded and chopped
1 jalapeno peppers or 1 Serrano pepper, seeded and chopped
1/2 cup cilantro
1/2-1 teaspoon kosher salt
1 tablespoon oil
1 cup uncooked long grain rice
1 small onion, minced
5 cloves garlic, minced
Change Measurements: US | Metric
Directions:
Prep Time: 10 minis
Total Time: 45 minis
1 Place chopped peppers and broth into a saucepan and bring to a boil.
2 Reduce heat and simmer 10-12 minutes, or until peppers are tender.
3 Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
4 Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
5 Add garlic and cook briefly, until it becomes fragrant.
6 Stir in broth mixture from the blender.
7 Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
8 Allow sitting with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serving.