In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
Blend until smooth.
In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.
Recipe courtesy of Ingrid Hoffmann, 2008