Put the broth, chilli. parsley, culantro, chipotle and salt in a saucepan, boil for 10 - 15 minutes.
Pour into a blender and puree, set aside.
Add the oil to the saucepan, add the onion, cook about 5 minutes, add the garlic and cook for one minute.
Add the rice and stir. Mix in the green puree. You can cook in the same pan covered for 15 minutes. I transferred my to the rice cooker and cook for 15 minutes, had to add 1/4 cup of water and let it sit, covered for ten more minutes.