- ½ cup packed, fresh cilantro sprigs (about ½ ounce; ok to use stems and leaves)
- 1 cup tightly packed kale leaves, tough stems removed (about 1½ ounces; could substitute spinach)
- 2-3 tablespoons fresh chives (if you don’t have them, it’s fine to omit)
- 1½ cups low-sodium chicken broth
- 1¼ cups canned coconut milk (I use regular; could use light)
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- ½ a medium yellow onion, minced
- 1½ cups (270g) long grain white rice (could use brown rice; see notes)
- 1 clove garlic, minced
- 1½-2 tablespoons freshly squeezed lime juice