Make the Roasted Salsa Roja:

1. Preheat the broiler.
2. Combine the tomatoes, red onion, garlic, poblano halves and jalapeño halves in a mixing bowl. Toss with avocado oil to coat. Spread the vegetables on a baking sheet in an even layer.
3. Place the vegetables under the broiler and cook for 5-6 minutes, flip the vegetables and cook 5-6 minutes more until the edges of the vegetables have darkened. Transfer the pan to a cooling rack and let cool for 5 minutes.
4. Transfer the roasted vegetables and their cooking liquid to a food processor, pulse to coarsely chop. Add cilantro, lime juice and sugar; pulse until the salsa is the desired consistency.

Make the Mexican Red Rice:

In a medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, and salt; cook for 2 minutes or until the onion is tender. Stir in the broth and salsa then bring to a boil. Stir in uncooked rice, reduce heat. Simmer, covered, for 20-30 minutes or until tender.

Remove the pan from the heat. Remove the lid. Cover the pan with a clean kitchen towel and replace the lid. Let stand for 5 minutes so that the towel can absorb the excess moisture. Remove the lid and towel. Add cilantro, and fluff with a fork.