Start by cooking the rice. Fill a large pot with water 3/4 full, and bring to a boil over high heat. Season the water with a few big pinches of salt. Stir in the rice once water is boiling, reduce the heat to medium, and cook uncovered, stirring occasionally until done, about 15 minutes.

While the rice is cooking, start sautéing the red onion and garlic. Heat 1 Tbs oil in a sauté pan over medium heat. Add onion and garlic and sauté, stirring gently, until onions are soft, about 5 minutes. Remove from heat and set aside to cool a bit.

When the rice is done, strain with a mesh strainer, then spread out on a sheet pan to cool. Drizzle with about 1 Tbs olive oil.

Next, add your cilantro, parsley, jalapeño, lime juice, remaining 2 Tbs oil, 1/2 tsp salt and slightly cooled onions and garlic to a blender. Blend until you have reached a runny-like consistency similar to pesto. May need to add a little more oil. Season to taste with additional lime juice and salt to your liking.

Finally, in a large bowl, toss rice with about half of the green sauce. Add more sauce to your liking, but you will probably have leftover green sauce depending on how saucy you like it!

Garnish with additional herbs (optional) and serve the rest of the sauce on the side! Pairs well with fish or any Mexican dish!