Green Rice with Roasted Chiles and Leeks

Ingredients

• 1  bay leaf 
• 3  peppercorns black
• 1 cup carrots thinly sliced
• 1 cup celery thinly sliced
• 0.5 cup cilantro stems coarsely chopped
• 0.5 cup flat-leaf parsley stems coarsely chopped
• 1 cup flat-leaf parsley leaves fresh loosely packed
• 0.5 cup cilantro leaves fresh loosely packed
• 0.5 cup leek tops thinly sliced
• 2 cups leek thinly sliced ( 3 large)
• 2 ounces monterrey jack cheese shredded
• 1  oregano sprig fresh
• 2  poblano chiles 
• 1.5 cups rice long-grain uncooked
• 0.5 teaspoon sea salt 
• 0.8 teaspoon sea salt 
• 1  thyme sprig fresh
• 1 tablespoon vegetable oil 
• 6 cups water 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• blender
• aluminum foil
• broiler
• ziploc bags
• colander
• cheesecloth

Directions

1. To prepare stock, combine first 10 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Strain through a cheesecloth-lined colander into a bowl, and discard solids. Set aside 3 cups stock; reserve any remaining stock for another use.
2. Preheat broiler.
3. To prepare rice, place poblano chiles on a foil-lined baking sheet; broil 8 minutes or until blackened and charred, turning after 4 minutes.
4. Place in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel and discard the skins.
6. Cut a lengthwise slit in each chile; discard seeds and stems. Set chiles aside.
7. Heat oil in saucepan over medium-high heat.
8. Add 2 cups leek and rice; saut 5 minutes.
9. Add 2 3/4 cups stock, 3/4 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.
10. Remove from heat; discard bay leaf. Fluff rice with a fork.
11. Combine 1/4 cup stock, roasted poblano chiles, parsley leaves, and cilantro leaves in a blender or food processor; process until smooth. Gently fold chile mixture into the rice.
12. Sprinkle with Monterey Jack cheese.