Begin by rinsing the rice under cold running water until the water runs clear. Let the rice drain in a colander.

In a large Dutch oven, heat the avocado oil over medium heat. Add the rinsed rice and sauté for about 10 minutes until fragrant and light golden.

Chop the poblano pepper, jalapeño, onion, and garlic. In a blender, combine with cilantro, parsley, salt, pepper, and vegetable broth. Blend until smooth.

Pour the green mixture into the pan with the toasted rice, add remaining vegetable broth, stir, bring to a boil, reduce heat, cover, and let simmer for 15-17 minutes.

After cooking, remove from heat but keep covered. Allow to rest for an additional 15 minutes.

Fluff the rice gently with a fork, adjust seasoning with salt, drizzle lime juice, and mix in additional chopped cilantro before serving.