Start by charring the poblano on the top of a hob burner. Once it is blacken, place it in a plastic bag and leave it to rest for 5 min. Then remove it from the plastic bag and peel off all the black skin and cut it in long strips. Separate half and set aside.
Then with the other half of poblano strips, place them in a blender, together with the coriander and some of the vegetable stock. Blend until smooth. Set aside.
In a saucepan with a lid, heat the oil to medium heat, add the onion and garlic.Fry until translucent, then add the rice and fry for 3 minutes, making sure to mix constantly to avoid burning the rice.
Lower the heat and add the poblano and coriander paste, fry for 1 minute, then add the salt and vegetable stock. Give one gently stir and add the poblano strips. Put the lid on and simmer on low heat for 15 minutes.
Serve the rice on a platter with some quail eggs or just as a side dish. Enjoy!