This is pianogal's recipe, tweaked slightly.
1 cup fresh cilantro (go ahead, leave the stems on, no one will ever know)
2 garlic cloves
1 fresh jalapeno chile, stemmed, or ½ can green chilies
2 ½ cups vegetable or chicken broth
1 carrot, cut into chunks
2 tsp olive oil
1 ½ cups long-grain white rice
1 tsp onion powder
½ tsp ground cumin
In a blender, whirl cilantro, garlic, chile, carrot, and broth until smooth. In a 3-4 quart pan over medium heat, stir oil, rice, onion powder and cumin until rice is a pale golden color, 5-8 minutes. Stir in cilantro/broth mixture. Cover, bring to a boil over high heat, then reduce and simmer until liquid is absorbed, about 18 minutes. If desired, season to taste with salt.