Add one cup of broth, poblanos, jalapeno, and cilantro to food processor or blender. Process till nearly homogeneous. Some rougher pieces are just fine.

In a saucepan, add oil and heat over medium-high heat. Add rice and onion. Cook, stirring often until rice is golden brown. Add the blender mixture and remaining two cups broth, salt, and pepper. Stir, just one time only around the pan. Bring to a boil, cover, turn down to a bare simmer and cook rice 14 minutes.

Remove from heat and using the most gentle of motions, lightly fluff the rice, not completely, but enough so some of the steam can escape. Let rice sit several minutes, then finish the fluffing. Serve immediately.

Note: to roast poblanos and jalapenos:

• Arrange peppers in a row on a foil lined cookie sheet, just touching each other. Add the jalapeno, if using. Place about 4 inches under the broiler. Broil until blistered, two to three minutes, then remove the sheet pan from oven and turn the peppers, broiling again until blistered. Repeat until all sides are blistered and slightly charred. The jalapeno may take longer; being smaller, it’s further from the heat. It can finish on it’s own and be added to the poblanos to steam when it’s done.
• Place peppers in a small paper bag or a small bowl, sealed with plastic wrap and let sit for about 10 minutes to steam. When cool enough to handle, remove the majority of the charred skin, open and remove stems and seeds. Roasted peppers freeze well and a great shortcut is to make more than needed, then divide into small portions and freeze.