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Wash spinach thoroughly in a sink to remove all grit and sand.
In a food processor, puree the spinach, cilantro, green onion, poblano pepper and one cup of water. (The puree should equal about 2 cups when done.)
Heat vegetable oil in a non-stick pan over medium high heat. Add raw rice and toast very lightly, stirring frequently so the rice does not burn or stick.
Add the 2 cups of spinach puree, 1 cup of water and salt to the rice. Bring the mixture to a boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes.
Remove from heat and let sit, still covered, for 10 minutes.
Fluff the arroz verde with a fork, and serve.
To roast peppers in your oven, place whole peppers on an oiled baking sheet and broil for 10 minutes, then flip and broil on the other side for an additional 10 minutes -- until skin is blackened. Another option is to char them on the gas stove top or in a cast iron frying pan.
Once the peppers are charred, seal them in a plastic bag or on a plate covered in plastic wrap for about 5 minutes to loosen the skin. Then remove the papery outer skin, pull off the stem from the flesh and slit the chile up the side. Remove and discard the seeds and stem.