arroz verde

2 cups long-grain white rice
4 cups chicken broth
3/4 tablespoons vegetable oil
1 large white onion chopped
3 cloves garlic minced
2 cups fresh parsley coarsely chopped
1 serrano chile seeded
salt to taste
pepper to taste

bring to boil, reduce, simmer 20 minutes
turn flame off, wait 15 minutes
serve