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Heat a tablespoon of oil in a skillet over medium heat. Add the onion and poblano peppers and saute 5-6 minutes, until soft and beginning to brown.
Add the ground beef, taco seasoning, and minced garlic. Cook until the meat begins to brown, about 3 minutes.
Add the rice, stirring to mix into the beef and veggie mixture. Add the tomatoes and their juices along with ¼ cup water. Cover the skillet and simmer for 20 minutes. Avoid opening the lid until the end.
Remove from the heat. Serve topped with cheese, avocado, cilantro, a squeeze of lime and tortilla chips on the side.