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:
Keywords: Chicken Stock, hearty sides, Hot Peppers, Jalapeno, Mexican or Southwestern, Poblano Peppers, Rice, Side