Place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you're toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.
Make the "green" part of the rice by puréeing together the baby spinach, cilantro and remaining stock (about 1/2 cup) in a food processor. Reserve it until the rice is finished cooking.
When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.