Add the rice to a large pot and cover with water. Use your hands to wash the rice until the water becomes opaque (this is the starch). Drain the starchy water and repeat this process until the water runs clear.
After the final wash cover the rice with 2.5 cups/ 650 ml water. Set the pot aside.
Add the onion, garlic, spinach, coriander, chilli, lime juice and spices to a blender along with 1/4 cup/ 65 ml water. Blend until smooth.
Add the blended mixture to the rice and water and mix with a spoon to combine.
Bring the pot to the boil on high heat. Once the rice has reached a rolling boil, turn the heat down to low and cover the pot with a lid. Cook for 10 minutes. During this time, don't open the lid or touch the rice - just let it do it's thing!
After 10 minutes remove the lid and fluff up the rice with a fork. Taste the rice - if it is still not cooked, add an additional 1/4 cup - 1/2 cup water and cook for an additional 5 minutes until the rice is soft.
Taste the rice and season with extra salt if desired. Serve the Mexican green rice hot with lime wedges and fresh coriander. Enjoy!