Heat 2 tbsp vegetable oil in small saucepan over medium-high heat. Add poblanos and onion and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice, tomato powder, 1 cup water, broth concentrate, ½ tsp salt, and a pinch of pepper, bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Stir in beans, off heat, and cover to keep warm. (4-serving meal: use ¼ cup vegetable oil, 2 cups water, 1 tsp salt)

Place tortillas, one at a time, in large nonstick skillet over medium-high heat and cook until warm and pliable, 1 to 2 minutes per side. Lay warmed tortillas on clean work surface. Spread just half the cream cheese down middle of each warmed tortilla. Divide poblano rice between each. Carefully roll burritos, tucking in sides as you go.

Heat 2 tsp vegetable oil in same skillet over medium heat. Add burritos, seam side down, and cook until golden brown, 2 to 3 minutes each side. Transfer chile relleno burritos with poblano rice to plates and drizzle with mojo verde. ¡Buen apetito! (4-serving meal: use 4 tsp vegetable oil)