Roast the poblano pepper in a small skillet over medium heat. Cook the pepper on all sides until the skin is blistered and the pepper is soft, about 15 minutes. Remove from heat and allow to cool.
Once the pepper is cooled to the touch, remove the stem, slice open and remove the seeds.
Add the pepper, onion, cilantro, garlic, lime juice, salt, cumin and coriander to a food processor or blender. Pulse until no large chunks remain.
In a large skillet heat the oil over medium heat. Add the rice. Stir to coat the rice in the oil. Continue to cook over medium heat until the rice is lightly browned and toasted.
Add the blended greens to the rice and stir to coat the rice in the mixture.
Pour the chicken broth into the skillet with the rice. Stir to combine.
Bring the rice to a simmer. Reduce the heat to low. Cover and cook for 20 minutes.
After 20 minutes, remove the skillet from the heat, keep the lid on and allow the rice to cool for 10 minutes.
Remove the lid and stir the rice. Most of the greens will have floated to the top during cooking. Stir and fluff the rice before serving.