Mexican Green Rice

INGREDIENTS
2 poblano peppers
1 serrano pepper
2 green onions
½ cup parsley leaves
1 cup cilantro leaves
¼ cup water
2 tablespoons vegetable oil
2 tablespoons butter
1 ½ c long grain white rice (not instant)
2 cups chicken broth (about one can)
2 limes

DIRECTIONS
Remove all stems and seeds from peppers. Coarsely chop peppers, onions, parsley and cilantro. Then place in blender with water. Process until smooth. Heat oil and butter over medium-high heat in a 4-quart saucepan with a lid. When butter starts to foam, add rice stirring well to coat each grain. Cook stirring occasionally until rice is fragrant and slightly golden, about 3 minutes. Add blended ingredients to the pan and mix well. Simmer for 1 minute, the stir in chicken broth. Return to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender (about 12-14 minutes). Remove from heat and let rice sit, covered for 5 minutes. Uncover and squeeze fresh lime juice over rice. Fluff well.