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Cook rice per package directions.
Meanwhile, heat oil in medium saucepan on medium. Add onion and all but ⅓ cup chopped peppers and cook, stirring occasionally, until tender, 6 to 8 minutes.
Stir in garlic, cumin, and coriander. Add bouillon base and 1½ cups water and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Stir in 1 cup beans.
Place remaining beans in blender along with 1½ cups water and puree until smooth. Stir into soup and simmer until heated through, about 3 minutes.
Divide soup among bowls. Add a spoonful of rice and reserved poblano, then top with avocado, cilantro, and a pinch of smoked paprika.