Heat 2tsp oil in a medium saucepan; add the onions, garlic and red pepper flakes. Saute until onions are translucent, about 5 minutes.
In the meantime wash and drain the rice and keep aside.
Grind the greens along with green pepper and jalapeno into a smooth paste.
Once the onions are cooked through, add the rice and cook on medium-high flame, stirring frequently until rice is toasty and slightly browned.
Next add the ground green paste and ¾cup of water. Cook until most of the water evaporates, about 5-6 minutes.
Next add 1¾ cups of water, lime juice and salt; bring the mixture to a boil. Lower the heat to medium-low; cover and cook until all the water is absorbed and the grains are cooked through, about 12-15 minutes. (I use 1:2 rice:water measurement when cooking Jasmine rice -- adjust the water accordingly if using any other kind of rice).
Turn off the heat and set aside for at least 10 minutes before digging in.
Notes
Serve with tomato salsa and a dollop of sour cream (I didn't have any on hand, so ate it with some yogurt). Sour cream is one of my favorite topping on anything that is even vaguely Mexican.
