Start by roasting the poblano and serrano peppers. You can do this on an open flame or in the oven. Char them until the skins are blistered and blackened, then let them cool slightly before peeling off the skins.

Remove the seeds and stems, and you’re set for the next step.

In a medium pot, heat the cooking oil over medium heat. Once hot, add the finely minced Spanish onion. Sauté until translucent, which should take about 5 minutes. Next, add the grated garlic and sauté for another minute until fragrant.

This is where the base of your flavor develops.

In a blender, combine the roasted peppers, half of the chopped cilantro, cumin, and smoked paprika. Add a pinch of salt and blend until smooth. This vibrant mix will infuse your rice with character and a burst of color.

To the pot with the sautéed onions and garlic, add the rice, stirring well to coat the grains. This toasting step enhances the rice’s flavor. Pour in the blended pepper mixture along with the chicken stock or water.

Bring the whole thing to a boil, then reduce to low heat, cover, and simmer for about 15 to 20 minutes or until the rice is tender and has absorbed the liquid.

Once the rice is done, remove it from heat and let it sit covered for about 5 minutes. Fluff it with a fork, and then stir in the remaining cilantro. Taste and adjust seasoning if needed. Serve warm!