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Start by blending the spinach with 1 cup of water until smooth.
In a pot, heat the oil over medium heat.
Dice half of the yellow onion and smash the three garlic cloves.
Add the diced onion and smashed garlic to the pot, sautéing until fragrant.
Stir in the two chicken bouillon cubes until they dissolve.
Next, add the blended spinach, long grain rice, and three cups of water to the pot.
Increase the heat to medium-high and cover the pot, allowing the rice to absorb the liquid for about seven to ten minutes.
Once the rice has absorbed all the liquid, reduce the heat to low.
Form a mound of rice in the pot to help prevent sticking, then cover and let it cook for an additional 25 minutes.