Put the greens and jalapeno in a blender with the salt, coconut milk and half a cup of water. Blend until smooth.
Heat a pot to medium-high and saute the onion, then the garlic. Add the rice to the pot and stir until slightly browned. Add the green juice from the blender plus another cup of water, stir and then bring it all up to a boil. Once it has gotten boiling, turn it down to simmer for 45 minutes. I hope you enjoy this Mexican rice recipe the latest of my healthy vegan recipes.