Just the other day this happened to me. I needed to get parsley, specifically for this chiles relleños dish. I placed the parsley promptly in my basket and out of the corner of my eye I was distracted by the dark leafy greens and tightly packed heads of broccoli, only to realize once getting home, that I had purchased cilantro instead of parsley. Easy to do for some, but I know the difference, I grew it in my yard last year. Not wanting to make another trip to the store I decided to just go with it.
Arroz Verde con Chiles Relleños (Green Rice with Stuffed Poblano Chiles)
Adapted from World Vegetarian
4 poblano chilies (12 ounces), roasted
2 ounces cheddar or monterey jack cheese
2 loosely packed cups parsley or cilantro, leaves only
1/2 medium onion, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
3 tablespoons peanut or canola oil
2 cups long-grain rice
1 1/2 teaspoons salt
3 cups soy milk
To roast the chilies, preheat the oven to 425˚F. Lay the whole peppers on a pan, as many as it will hold easily, and put them in the upper third of the oven. Roast them for 25 minutes, turning once after 10 minutes, then checking them every 5 minutes until all the sides are roasted evenly. Take the trays out of the oven and cover with a dish towel for 10 minutes.
Remove the stem and seeds of the chilies. Peel them and open them up so they lie flat. Cut the cheese into 1/8 to 1/4-inch thick slices. Lay a slice of cheese along one half of the Chile. Fold the other half of the chile over the cheese to re-form the Chile shape. do this with the remaining chilies and set aside.
In a blender or food processor, combine the parsley, onion, garlic, and 1/3 cup of water. Blend thoroughly.
Put the oil in a medium, heavy bottomed nonstick pot and set over medium-high heat. When hot, put in the rice and salt. Turn the heat down to medium-low, stir and sauté for 6-7 minutes, or until the rice is golden. Add the parsley mixture and bring to a simmer. Turn down the heat to low and cook, stirring very gently, without breaking the rice grains, for 4-5 minutes. Add the milk and bring to a boil. Cover, turn the heat down to a very low, and cook for 25 minutes. Lift the cover and very quickly lay the poblano chiles over the rice in a single layer. Cover and keep cooking gently until the cheese has melted, a matter of minutes.
Most likely a little bit of the rice will brown at the bottom, don't worry.
To serve, remove the chiles carefully and set them to one side. Take out the rice with a slotted spoon and transfer to a serving dish, leaving any browned bits behind. Arrange the chiles over the top and serve.