I've made this during November's Veggie Swap and this is cookgirl's recipe.I liked the speedy process and I had to leave out the chili pepper so my girls could try it (but unfortunately they didn't like it),but my green Mucho Mas Habanero was on hand.

Ingredients:
1/2 cup fresh parsley leaves, coarsely chopped
1/2 cup fresh cilantro leaves, coarsely chopped
1/2 cup white onion, chopped
1/4 cup water
1 green chili pepper, chopped coarsely (mild or spicy)
1 tablespoon lime juice or 1 tablespoon lemon juice
2 garlic cloves, peeled and chopped
2 tablespoons olive oil
1 cup morelos' rice - I used long grain rice
2 cups vegetable broth or 2 cups chicken broth
salt, to taste

In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
Process until almost smooth. If necessary, stop blender and scrape down sides.

In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.

Heat up the broth and add to the rice along with the cilantro/parsley mixture.

Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.

Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
Season with salt to taste.