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Add 3 ½ cups chicken broth and 1 bay leaf to a medium pot and bring to a boil.
Add 2 cups white rice, cover, and reduce heat to a simmer.
Cook for 15-18 minutes, until the rice is tender.
Meanwhile, add the ½ cup cilantro, 2 cups baby spinach leaves, 4 green onions, lime juice, lime zest, 1 Tablespoon olive oil, ½ teaspoon salt and remaining ½ cup broth to a food processor or blender and process into coarse green paste.
Stir into the cooked rice and allow to stand, covered, for a few minutes.
Fluff rice with a fork and season with salt and pepper. Enjoy!