4 bunches cilantro, stems included (3 cups, roughly chopped)
½ cup coarsely chopped fresh epazote, optional
3 cloves garlic
3 cups vegetable broth, divided
1 teaspoon salt
2 tablespoons olive oil
1½ cups medium-grain brown rice
Instructions
In a blender or food processor, purée the poblanos, onion, cilantro, epazote (if using), garlic, 1½ cups of the broth, and salt. Add the remaining 1½ cups broth and blend well. Set the sauce aside.
In a medium saucepan, heat the oil over medium heat. Add the rice and toast it for 5 to 7 minutes, slowly stirring. Add the sauce and bring the mixture to a boil. Cover the pan, reduce the heat to low, and cook for 20 minutes.