• 2 large green bell peppers; * see note, stem removed, seeded, and chopped
• 6 small fresh hot green chiles, stem removed, seeded, and chopped
• 5 cups chicken broth
• 1 cup chopped fresh parsley
• 1 large onion; chopped
• 8 cloves garlic; chopped
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 cup corn or light-flavored oil
• 2 cups long-grain white rice
• salt; to taste
• 1/4 cup minced cilantro

1. In a blender puree until smooth bell peppers, chiles, 1-1/2 cups of the chicken broth, parsley, onion, garlic, pepper, sugar, oregano, and cumin.
2. In a large, heavy skillet or casserole with tight-fitting lid, heat oil.
3. When oil is hot but not smoking, add rice and stir continuously for a few minutes to coat rice with oil, but not long enough to let it brown.
4. Add vegetable puree and simmer, stirring occasionally, for 5 minutes.
5. Add the remaining broth and bring to a boil. Reduce heat to moderate, add salt to taste, and continue cooking until liquid is level with top of rice.
6. Cover and reduce heat to lowest possible setting. Leave undisturbed for 30 minutes.
7. Turn off heat and leave until rice is tender (15 to 20 minutes).
8. Add cilantro and fluff with a fork.

NOTES : Roast bell peppers and chiles over a gas flame or under a broiler until skins blister. Turn to roast all sides. Wrap in a damp towel and leave for 5 minutes. Use towel to rub off scorched bits of skin. Yield: 6 servings