RINSE: Add the rice to a fine-mesh strainer. Start by rinsing under cold, running water for 2-3 minutes. Using your fingertips, scrub the rice in the sieve in a circular motion until the water runs clear. Set the strainer over a bowl to finish draining while you prep the greens.

PULSE: In a food processor combine the cilantro, baby spinach, white onion, garlic, and serrano. Pulse until it breaks down into a finely chopped consistency. Do not pulse until liquid.

SAUTE: Add the ghee to a large skillet or saucepan over medium heat. Once hot, add the rice and saute it for 3-4 minutes stirring frequently so that the rice doesn’t stick or burn.

ADD GREENS: Once the rice is golden, add the pulsed greens. Let cook for 1-2 minutes, stirring frequently. Add the chicken broth. Kick the heat up to high and bring to a boil. Taste the liquid to make sure it's salty like the sea. Add salt if needed, I didn't need any.

SIMMER: Stir once, then cover with a tight-fitting lid. Reduce the heat to low and let cook for 15-17 minutes or until the water dries up and the rice cooks through.

LET STAND: Turn off the stove and allow the rice to stand for 5 minutes. Then, fluff with a fork and serve.