Ingredients
1 1/2 cups long-grain white rice
2 tbsp vegetable oil
1/2 cup white onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup fresh spinach leaves
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 tsp salt
1 jalapeño, seeded and chopped (optional for spiciness)
Directions
1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a blender, combine the chicken broth, spinach leaves, cilantro leaves, parsley leaves, and jalapeño (if using). Blend until smooth.
3. Heat the vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and minced garlic. Sauté until translucent and fragrant, about 2-3 minutes.
4. Add the rinsed rice to the saucepan. Stir frequently until the rice turns a light golden color, about 5 minutes.
5. Pour the blended green mixture into the saucepan with the rice. Add the salt. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid.
7. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
8. Turn off the heat and let the rice sit, covered, for about 5 minutes.
9. Fluff the rice with a fork and serve.