Arroz Verde Mexican Green Rice

Ingredients

• 1/4 cup (60 ml) neutral oil such as canola oil
• 1/2 medium white onion (4 ounces; 113 g), chopped
• 2 to 3 serrano peppers (30 g), stemmed and cut into 1-inch segments
• 3 medium cloves garlic, crushed
• 1 1/2 cups (360 ml) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth, divided
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh parsley leaves
• 1/2 cup loosely packed fresh epazote leaves (optional, see note)
• 1 cup (200 g) long-grain white rice, rinsed and dried
• Kosher salt
• Lime wedges, for serving

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