Poblano Chile Green Rice

Position the oven rack approximately 6 inches away from the heat source and set the oven's broiler to a high temperature. Cover a baking sheet with aluminum foil, then arrange poblano peppers cut-side down on the prepared surface.

Cook under the preheated broiler for 5 to 8 minutes, or until the skin of the peppers has turned dark and blistered. Transfer the blackened peppers to a bowl, cover it tightly with plastic wrap, and let them steam as they cool for about 20 minutes. Remove the skins from the peppers.

In a blender, combine 4 poblano peppers, 1 cup of chicken broth, an onion, and garlic. Blend the mixture until it reaches a smooth consistency.

Heat oil in a saucepan over medium heat, then cook the rice by stirring it continuously until it is evenly browned, taking about 3 to 5 minutes. Add the poblano chile mixture and remaining 2 1/2 cups of chicken broth, along with epazote and salt. Bring the mixture to a boil, cover it, reduce the heat to low, and cook until the rice is soft and all the liquid has been absorbed, taking around 20 to 25 minutes.

Slice the remaining poblano chile and use it as a garnish with the cooked rice.