Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add finely diced onion and chopped poblano peppers. Sauté for about 8 minutes until softened.

Stir in minced garlic and cook for an additional minute until fragrant. Remove from heat.

Transfer the vegetables to a blender. Add chicken broth, cilantro, and salt. Blend until smooth.

In the same saucepan, melt the remaining tablespoon of butter over medium heat. Add 1 cup of uncooked rice and toast for 3-5 minutes until light golden.

Pour the blended poblano mixture over the toasted rice. Bring to a boil, stirring occasionally.

Reduce heat to low, cover, and simmer for 17 minutes. Do not lift the lid during cooking.

Check for doneness. If liquid remains, uncover and cook until evaporated. Fluff rice gently with a fork.