Soak the rice in lukewarm water for 2-3 minutes, then drain and rinse thoroughly (until the water running off of the rice is clear).

Combine the poblanos, cilantro, garlic, and salt in a food processor or blender. Add 1/4 cup of stock and process until smooth (it's difficult to completely break down the peppers, but aim for something fairly smooth). Press the puree against a fine sieve over a bowl in order to extract as much juice as possible. You should have approximately 1 cup of liquid from the previous step - if you have more or less, you'll adjust the amount of chicken stock you use in the next step.

Heat the oil in medium saucepan until very hot but not smoking. Add the rice and cook for 3-4 minutes, stirring frequently. The toasted rice should begin to smell nutty, and will begin to turn an opaque white. A few grains may begin to brown slightly, but if you start to see too much browning, reduce the heat and proceed immediately to the next step.

Add the onion to the rice and saute for 2 minutes, stirring frequently.

Pour the pureed poblano mixture into the pot and stir. Cook over medium heat for 2-3 minutes. The colour should deepen slightly, and most of the liquid should be absorbed by the rice. Add the chicken or vegetable stock and lime juice and bring to a boil. Cover the pot with a tight-fitting lid and reduce the heat to the lowest simmer that you can. Cook until the liquid has been absorbed and the rice is still moist; about 15 minutes. After 15 minutes, check the texture of the rice. A tiny bit of 'al dente' bite is good, but if the rice is too crisp, add a couple of tablespoons of water to the pot and simmer for an additional 2-3 minutes. Once the rice is finished, allow it to rest, covered, for 5-10 minutes.

To serve, fluff the rice with a fork. Serve as is, or garnished with a little cheese. If you want to make a meal out of it (especially a great breakfast), serve topped with a fried egg (leftovers are fantastic when warmed through and served this way).