• Preheat the broiler to high. Place the whole poblanos and quartered onion on a baking sheet. Broil for 8–10 minutes, turning halfway through, until the peppers are blistered and the onions are golden.
• Transfer the hot peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 5 minutes to loosen the skins. Peel off the charred skin, cut off the tops, and remove the seeds.
• Add the roasted poblanos, roasted onions, garlic, cumin, and oregano to a blender or food processor. Blend until smooth — no need to add extra liquid, as the peppers release enough moisture on their own.

Cooking on the stovetop

• Bring the water, ½ teaspoon salt, cumin, oregano, and poblano mixture to a boil over high heat.
• Add in the rice, reduce the heat to low, and cover with a lid. Let it cook for 15-18 minutes until the rice is tender.

Rice cooker method

• Add all ingredients and ½ teaspoon of salt to your rice cooker. Set it to cook on white rice.
• Once the time is up, let it sit for 5 minutes before fluffing.