In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add diced onion and chopped poblano peppers, sautéing for about 8 minutes until softened.

Stir in the minced garlic and cook for an additional minute.

Transfer the sautéed mixture to a blender. Add the broth, cilantro, and a pinch of salt, blending until smooth.

Return to the saucepan and melt the remaining tablespoon of butter over medium heat. Add the uncooked rice, toasting for 3-5 minutes.

Pour the creamy blended mixture into the pot with the toasted rice and bring to a gentle boil.

Reduce heat to low, cover, and simmer for about 17 minutes.

Check for doneness after 17 minutes, adding broth or water if necessary, cooking until tender.

Remove from heat, let sit, then fluff the rice with a fork before serving.