Inspired by Peruvian arroz con pollo, this dish blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green. It’s a full meal on its own, but you can leave out the chicken and it becomes a vegetarian side dish. If you use commercial broth that’s high in sodium, reduce the salt you add in the first step.
The heat of the chili pepper comes from the white membrane and seeds, so if you like spicy, keep them when you blend the pepper. Otherwise, remove them.