In a medium-sized pot on low-medium heat, add the oil and margarine/butter. Add the rice to the pot and toast it for 3-5 minutes, stirring occasionally, until most of the grains are golden.
In a small blender, add the water, onion, white parts of the scallions, garlic, jalapeno, and spices (ending at 'ground black pepper). Blend until smooth. Then, pour the liquid over the rice and stir. Allow the rice to come to a boil, then reduce heat to simmer and cover. Cook for about 15-20 minutes.
While the rice is cooking, add to the same blender the spinach, poblano, cilantro, green parts of the scallions, lime juice, and salt. Blend the ingredients until smooth.
When the rice has finished cooking, remove the lid and fluff it with a fork. Next, pour in the green liquid and continue to fluff as it absorbs. Top with fresh cilantro, if desired, and serve.