Rinse the rice until the water runs clear. If you don’t rinse the rice well, it will get clumpy when cooked and the herb mixture won’t stick to the kernels.
Ingredients:
1 cup long-grain white rice, rinsed and drained (see Recipe Note)
1 tablespoon olive oil
2 cups chicken stock, divided
1 small (3-ounce) poblano pepper, seeded and coarsely chopped (about 2/3 cup)
1 cup loosely packed fresh cilantro leaves and tender stems
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup coarsely chopped white onion (from 1 small onion)
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