Swamp rice (green spinach-jalapeno rice)

Cook the diced onion in olive oil in a pan over medium heat with a big pinch of salt, stirring occasionally, about 5 minutes until soft and translucent.

Blend the packed spinach, seeded jalapenos, parsley, garlic, sliced green onions and cold water on high until very smooth.

Add the basmati rice and salt to the onions and stir to coat every grain in the oil.

Raise the heat to high, add the green purée, stir and bring to a boil; stir once more and shake the pan so the rice lies in an even layer.

When it returns to a boil, about 30 seconds, cover tightly, reduce to medium-low and cook exactly 20 minutes at a simmer.

Turn off the heat and let it rest covered 10 minutes without peeking or stirring.

Taste a few grains for tenderness, then fluff thoroughly with a fork to separate the grains and release heat.

Taste and adjust seasoning; serve garnished with jalapeno rings and sliced green onions.