Add 12 cups water in a large pot and bring to a boil. Then add rice and cook for 30 minutes. Drain rain for 30 seconds, return to pot off of heat, and cover for 10 minutes. Set that to the side.
Preheat the oven to high broil and place a rack on the top of your oven.
Brush poblano peppers lightly with some oil. Place on a baking sheet, broil on high for 1-2 minutes on each side.
Turn off broil and preheat oven to 375 degrees F.
Let peppers set for a few minutes. Next, peel away any blistered skin and cut out the stem with a paring knife. Cut a slit down one side of the pepper and use a spoon to scrape out the seeds. Set to the side.
Set a large metal/cast iron skillet over medium heat. Once hot, add 1 Tbsp oil and an onion and sauté for 4-5 minutes, or until translucent.
Next add in the cooked rice, cumin, 1/4 tsp sea salt, salsa and cilantro. Stir until combined. Taste season as needed.
In a separate small saucepan over medium heat, add pinto beans and season with cumin and sea salt to taste. Once bubbling and hot, remove from heat and set to the side.
Lightly grease a large baking dish, add peppers, and scoop generous amounts of the rice filling into each pepper. Add in the beans and some more salsa and cover the dish with foil.
Bake at 375 degrees F for at least15 minutes. Remove foil and bake for another 10-15 minutes uncovered. The longer they bake, the more tender they will be!
Let cool before serving with any desired toppings.