Mexican Zongzi

Add the chicken with the veggies and peppers in a pot and boil on medium heat until the chicken is cooked, about 25 minutes. Separate the chicken and shred it. Add everything from the pot to a blender with enough broth to make a sauce, and blend well. Add the sauce to the shredded chicken, mix, and set aside. Rinse off the rice, strain the water, add some broth, and set aside. Wash the banana leaves and clean them off with paper towels or a cloth; with scissors, remove the part of the stem, if any, and cut thick strips about 10 cm wide, longwise following the lines of the leaf. Fold a strip into a cone shape starting from one of the ends and add rice, then chicken, and finish with more rice on top; wrap the leaf around as tight as possible and then tie it up with kitchen twine. Steam for 2 hours, adding water to the steamer as needed.