Arroz verde

Step 1: Rinse 10 ½ oz long-grain white rice under cold water, rubbing the grains, until the water runs nearly clear. Shake well.

Step 2: Spread the rice out to drain and dry for 10 minutes. Dry rice toasts evenly in the oil; wet rice clumps.

Step 3: Just before cooking, blend 1 poblano pepper, 1 oz fresh coriander (stalks included, they carry most of the flavour), ½ oz flat-leaf parsley, 1 ⅜ oz spinach, ¼ white onion and 1 clove garlic with the cold 2 ½ cups vegetable stock for a full minute, until completely smooth and bright green. Making it now and using cold stock keeps the colour vivid.

Step 4: Measure the green liquid: you need 750 ml. Top up with water if short. Sieve it if you want a very even colour.

Step 5: Heat 3 tbsp vegetable oil in a wide lidded pan over a medium heat. Add the rice and stir to coat.

Step 6: Fry for 4–5 minutes, stirring, until the grains turn chalky and opaque and start to click in the pan, with only the faintest colour at the edges. Unlike red rice, stop before it goes golden; deep toasting makes green rice look muddy.

Step 7: Pour in the green liquid and 1 tsp salt. It will sizzle and spit. Stir once, scraping the bottom.

Step 8: Bring to a boil over a medium-high heat and let it bubble, uncovered, until the liquid is level with the rice and little holes appear on the surface, about 3 minutes.

Step 9: Cover tightly, turn the heat to the lowest setting and cook for 15 minutes without lifting the lid or stirring.

Step 10: Turn off the heat and leave covered for 5 minutes to rest.

Step 11: Fluff with a fork, lifting from the bottom. The rice should be fluffy, herby and an even spring green. Serve with 1 lime to squeeze over.

Step 12: Keeps 3 days in the fridge. Reheat covered with a splash of water; the colour dulls a little after a day, so a handful of fresh chopped coriander folded in brings it back.