Cook the rice according to package directions; set aside.
Preheat the oven to high broil.
During this time, prep the poblano peppers. Cut the stems off, and then cut a slit from the top down to the bottom of each pepper (be mindful not to cut all the way through to the other side). Remove the seeds and the ribs.
Place the peppers on a cookie sheet lined with foil, skin side up. Broil on high for 5-7 minutes per side.
To a large bowl, add all of the filling ingredients and stir to combine.
In a small saucepan, over medium heat, add the milk and seasonings and stir until well combined. Slowly add in the cheese; stirring constantly, until the cheese melts. Once the sauce bubbles, reduce the heat to low and continue to cook and stir for another minute. Remove from the heat and stir it into the bowl with the filling.
Divide the mixture equally among the peppers.
Bake at 425 degrees F for 15-20 minutes.
Remove from the oven and top each poblano with additional toppings.
Serve with a side salad, more rice or chips and salsa, and eat immediately.