Place the stock in a saucepan and bring to a simmer. Keep warm on the stove.

Heat a wide, heavy pan over medium heat, and add the butter or olive oil. Gently sauté the onions until softened, 3 to 4 minutes. Add the garlic and achiote paste and cook for an additional 30 seconds.

Add the rice and sauté until toasted, 1 to 2 minutes. Pour in the wine and simmer until fully reduced, breaking up any lumps of the achiote.

Add the stock one ladleful at a time, stirring until the pan is dry before adding more. Continue in this fashion until the rice is al dente (tender but firm to the tooth), about 20 minutes.

Stir in the roasted poblanos, queso añejo and cilantro, and season with salt and pepper to taste. Serve right away.

Note:

To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper, resisting the urge to rinse it, and cut as needed for your recipe.