In a medium sized bowl add the rice and cover with boiling water. Allow to soak for 15 minutes. Drain, rinse with cold water, shake off excess water and set aide.
Dry roast the poblanos, jalapeño and onion in a hot skillet until they start to blister and char slightly. Add to a blender along with the garlic, salt and chicken stock. Puree until smooth.
Add the oil to a skillet or Dutch oven over medium heat and cook the rice for 2 minutes or so, stirring to coat, until golden in color. Add the chile puree. Bring to a boil, cover and reduce to simmer for 20 minutes.
Remove from heat, add cilantro and fluff with fork. Cover again and let rest 10 minutes. Season to taste before serving.
Recipe adapted from MEXICO, by Margarita Carrillo Arronte.