1Roast poblanos under broiler until blackned about 5 minutes per side. Put chilies in a bag, tightly sealed, and allow to steam, 20 minutes. Take chilies out of bag and rub off skin. Remove skin and seeds and chop.
2Place chilies in a blender and add jalapenos, garlic, cumin' cilantro' limejuice, and 1 tablespoon of water. Puree until a thick paste forms.
3Heat oil in a heavy bottom pan over medium low heat. Add rice and saute for 30 seconds. Add puree and stir, cooking for 1 minute. Pour in chicken broth and bring to a boil, then cover the pot. Turn down the heat to low and simmer for 20 minutes. Turn off the heat and let sit for 10 more minutes . Stir rice to incorporate any puree sitting on top. Salt to taste.