In a medium saucepot over medium heat, melt 1 tablespoon of butter. Once melted, add the diced onion and chopped poblano peppers. Sauté them for about 8 minutes, stirring occasionally, until they are softened and fragrant, showing a light caramelization around the edges.

After sautéing, add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.

Carefully transfer the sautéed vegetables to a blender. Pour in the chicken or vegetable broth, add fresh cilantro, and sprinkle in salt. Blend this mixture until smooth and creamy.

In the same saucepan, melt the remaining tablespoon of butter over medium heat. Add 1 cup of long white grain rice and toast it for 3–5 minutes, stirring frequently.

Pour the blended poblano sauce over the toasted rice in the saucepan. Stir well to ensure the rice is evenly coated. Increase the heat to medium-high and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot with a lid. Allow the rice to simmer for 17 minutes.

After 17 minutes, check the rice. If it appears too firm, add a splash of broth or water and cover for an additional 2 minutes.

Once fully cooked, gently fluff the Green Poblano Rice with a fork to separate the grains and ensure a light texture.