7. Roast the poblano peppers on the grill for 10 minutes, flipping halfway.
8. De-stem and de-seed the poblanos. Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Combine well.
9. Add a splash of oil to a saucepan over medium heat. Add 1 cup of rice and cook until opaque and starting to turn golden brown, stirring regularly. This should only take a couple minutes so keep an eye on it to prevent burning.
10. Add the poblano puree to the rice and cook for a 2-3 minutes, stirring regularly. Add 2 cups of stock and 1/2 teaspoon of salt. Give the rice a good stir and once boiling, reduce the heat to simmer and cook until all the stock has been absorbed or the rice is cooked through. IT takes about 15-20 minutes.
11. Remove from heat. Stir the rice and let sit for a few minutes, covered
12. Set aside until ready to assemble. Rice can be kept in the fridge for 4-5 days.