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To make the sofrito, add onion, poblano, garlic, cilantro, and cumin to a food processor and spin for 20-30 seconds until veggies are chopped into a small, but coarse texture.
Rinse the rice well until water runs clear.
Heat a heavy bottomed pot/dutch oven over medium and add in olive oil and rice, frying rice in the oil to toast until the outside is slightly translucent.
Add in the sofrito mixture and salt. Stir and cook for 5-6 minutes until onion and pepper have softened.
Stir in tomato paste and cook for 2-3 mins until the mixture is rust-colored.
Stir in chicken stock and tomato sauce and bring to a simmer.
Cover with a lid and load into a 350F oven to bake for 20 min.
Pull out of the oven and let it sit at room temp, lid on for an additional 15 minutes.
Finish by folding in ½ lime juice and cilantro.