1. RINSE RICE Process tomatoes in food processor until smooth; set aside. Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well.

2. SAUTÉ AROMATICS Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, poblano, and jalapeños and cook until softened, about 5 minutes; reserve ¼ cup pepper mixture. Stir rice, cumin, and oregano into pot and cook, stirring frequently, until rice is deep golden, 5 to 6 minutes.

3. SIMMER RICE Add broth, processed tomatoes, and 1 teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 25 minutes. Remove from heat and stir in reserved pepper mixture. Cover and let stand for 10 minutes. Fluff with fork and season with salt. Serve.

Note: 

1. Don't skip this step. Rinsing the rice really does rid it of gummy starches, preventing, in turn, a gummy finished dish

2. Don't be impatient. For deep, nutty flavor we toast the rice on the stovetop for about 5 minutes, nearly twice as long as usual.