Blend. In a blender, add 1 cup chicken broth*, 1 cup milk, and 1 and ½ teaspoons kosher salt. Pack a 1 cup measuring cup with spinach, then add it to the blender. Clean your cilantro, then use a knife to cut the leaves away from the stems. Add the whole bunch worth of leaves to the blender (or less, if you are not that into cilantro. Also you can hold some leaves back for garnishing later, if you want.) If a few stems get tossed in, that's okay. Blend the mixture until it is smooth and vibrantly green.

Prep the veggies. Cut ¼ of an onion into a small dice. This could be anywhere from ¼ to ½ cup onion; add more if you love onion! This recipe is forgiving. Smash a clove of garlic with the side of a chef's knife, peel, then mince finely. Set aside.

Toast the rice. In a 2 or 3 quart pot that has a properly fitting lid, heat 2 tablespoons butter and 2 tablespoons oil over medium heat. Add 1 and ½ cups basmati rice. Stir with a wooden spoon and toast for about 3-5 minutes, until the rice is fragrant and starting to turn golden brown (not dark brown, don't over do it!)

Add the chopped onion and 1 clove of garlic to the rice in the pan. Stir and saute for about 1-2 minutes, until the garlic is fragrant.

Pour in all the green stuff from the blender. I love this part! Liquid health. Stir it all together.

Turn the heat up to high and bring to a boil.

Once it boils, cover the pot with a lid and immediately turn the heat down to low. Set a timer for 15 minutes.

Prep the limes. While the rice is cooking, zest 2 limes. (I love my microplane grater for this!) You need about 2 teaspoons. Cut the limes and juice them until you have at least 3-4 tablespoons juice.

When the rice has cooked for 15 minutes, remove the lid and add the lime zest and juice. Use a rubber spatula to stir it all together. Turn the burner off but leave the pot on the still-hot burner.

Put the lid back on and let the rice steam with the lime for another 5-10 minutes.

Remove the lid, fluff the rice with a fork a bit, and it's ready to serve! Eat hot with Chicken tacos, Fajitas, Carne Asada, Burritos, Taco Salad, you name it! Or serve simply with the black beans recipe I've included in the notes. A favorite dinner of mine, with a fried egg maybe. Mm-mm. Rice and beans foreverrr!