Preheat your oven broiler, or a gas burner.

Place the poblano pepper directly over a gas burner flame (using tongs) or on a baking sheet under the broiler.

Roast, turning occasionally, until the skin is charred and blistered on all sides (about 5-10 minutes).

Transfer the charred poblano to a bowl and cover tightly with plastic wrap or a lid. Let it steam for 10-15 minutes. This helps loosen the skin.

Once cool enough to handle, peel away the charred skin. Remove the stem and seeds, then dice the roasted poblano. Set aside.

In a medium saucepan with a tight-fitting lid, heat the olive oil over medium heat.

Add the diced red bell pepper and cook for 3-5 minutes until slightly softened.

Add the grated ginger and minced garlic. Cook for 1 minute more until fragrant, being careful not to burn the garlic.

Stir in the rinsed rice, coating it with the oil and aromatics. Cook for 1-2 minutes.

Pour in the full-fat coconut milk, coconut water, and salt. Stir well to combine.

Bring the mixture to a strong simmer over medium-high heat. Once simmering, give it one final stir, then reduce the heat to low, cover tightly with the lid, and cook for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.

Once cooked, remove the saucepan from the heat and let it rest, covered, for another 5 minutes.

Fluff the rice gently with a fork.

Stir in the diced roasted poblano pepper and the fresh lime juice.

Fold in the white parts of the sliced green onions.

Taste and adjust seasoning if needed.

Transfer the coconut rice to a serving dish and garnish generously with the green parts of the sliced green onions (and optional cilantro/lime wedges).

Serve warm.