Green rice with poblano and coriander (Arroz verde)

1. Rinse the rice in a sieve under cold water until the water runs clear, then drain well.

2. Char the poblano peppers all over on an open flame or under the oven grill, put them in a covered bowl for 10 minutes, then peel and deseed.

3. Blend the poblano with the coriander, the epazote, half the onion, the garlic and half the stock until smooth. If you have no epazote, simply leave it out – the coriander carries the flavour.

4. Heat the oil in a saucepan and fry the rice with the rest of the onion, finely chopped, over medium heat, stirring, for 5 minutes until translucent and pale gold.

5. Pour in the green mixture and the rest of the stock, season with salt, bring to the boil, then cook covered over the lowest heat for 18-20 minutes without stirring.

6. Rest covered for 5 minutes, fluff with a fork and serve.

Tip: You'll keep the green colour best by blending in part of the coriander fresh only at the end – overcooked coriander turns brown.