Blend the spinach, cilantro and chicken broth in a blender for a few minutes until the spinach is well blended. Add the milk and salt to taste and blend again. Set aside.

In a medium pot heat the oil over medium high heat and add the rice. Cook the rice until it starts to turn golden brown. If using fresh onion and garlic, you can add them at this point and cook for about 2 minutes.

Add the spinach mixture, onion powder and garlic powder and stir. Cover the pot, bring to a boil, then reduce heat to low and cook for 20 minutes or until all the liquid has evaporated. Remove from the heat, let it rest for a few minutes and fluff with a fork before serving.