Wash and dry all produce. Halve and peel onion. Dice one half; thinly slice other. Mince garlic. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add diced onion and half the garlic. Cook, tossing, until just softened, 3-4 minutes. Stir in Cuban spice and cook until fragrant, 30 seconds.

Add rice to pot and stir to coat. Season with salt and pepper. Pour in 11/4 cup water and bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Fluff with a fork and season with salt and pepper.

Core, seed, and thinly slice poblanos. Cut half the grilling cheese into 1/4-inch-thick slices (use the rest as you like).

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add poblanos and sliced onion. Cook, tossing occasionally, until soft and lightly charred, 8-10 minutes. Remove from pan and set aside.

While veggies cook, finely chop cilantro. Halve lemon. Stir together cilantro, a large drizzle of olive oil, a squeeze of lemon, and a pinch of remaining garlic in a small bowl. (TIP: Add more lemon and olive oil as needed to create a loose, drizzly consistency.) Season with salt, pepper, and more garlic (to taste).

Add grilling cheese slices to pan used for veggies over medium-high heat. (TIP: If your pan isn’t nonstick, add a drizzle of olive oil first.) Cook until browned all over, about 2 minutes per side. Divide rice between plates, then top with veggies and grilling cheese. Drizzle with herb salsa and a squeeze of lemon.