BLEND poblano chillis, parsley and spinach with a cup of water.
HEAT oil in a pan and drain the sauce; add chicken soup and the rest of water. When it starts boiling, add the rice; cover and reduce heat. When liquid consumes and rice is completely cooked and ready, remove from heat.
GREASE the container with some oil, fill it with the rice and press with a spoon to compact. Remove from container and place it on a plate.
SPRINKLE grated cheese on top, and microwave for 35 seconds so cheese melts. Serve hot.