In a large nonstick skillet over medium heat, warm olive oil until it shimmers, about 1 minute.

Add minced garlic, stirring constantly for about 30 seconds until fragrant and just turning golden.

Stir in rinsed long-grain rice, tossing to coat every grain in oil and garlic, toasting for 1 minute until edges look translucent.

Pour in the chicken or vegetable broth, season with salt and pepper, bring to a gentle boil, cover, reduce heat to low, and simmer 15 minutes.

Uncover, add fresh spinach leaves in batches, stirring until wilted and vibrantly green.

Remove skillet from heat, stir in freshly grated lemon zest and juice, taste, then adjust seasoning with salt and pepper.

Let the skillet rest off heat for 2 minutes, then fluff rice gently with a fork, garnish and serve warm.