Instructions: Rinse the rice in cold water and drain. In a blender or food processor, puree the lettuce, chiles, garlic, onion, cilantro, parsley, and water.

Melt 3 tablespoons of the butter in a large pan, add the rice, and cook over medium heat until translucent, stirring occasionally and taking care not to scorch the butter. Add the pureed ingredients and the salt, bring to a boil, and cook for 2 minutes. Reduce the heat, cover, and simmer for 20 to 25 minutes until the water has just evaporated. Remove from heat and let stand for 5 minutes. Add the remaining 2 tablespoons butter and fluff up with a wooden spoon. Garnish with chopped cilantro or basil, if desired.

Serving suggestion: goes well with barbecued chicken, rabbit, fish, or seafood instead of the usual beans. Can be used with cheese and beans as a filling for burritos. Storage: Keeps for 2 to 3 days in the refrigerator.

Variation: You can add orange zest, epazote, hoja santa (yerba santa), basil, or marjoram for different flavor accents. Puree them along with the lettuce and chives.

Yield 6 cups

The poblanos give the rice a satisfying, smoky quality and the serranos make the dish hot and spicy. Take care not to over estimate the water, as no one enjoys gummy rice (except people without any teeth).

Kennedys version of green rice)

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