Heat oil in a medium saucepan over medium-high heat. Add rice and cook, stirring often, about 3 minutes. Make room in the center of the pan, add onion, garlic and chile. Cook for 2 to 3 minutes, stirring and mixing with rice.
Pour chicken broth and salt and stir once. Raise the heat to high, bring to a boil, add chepil leaves, stir, cover and reduce the heat to low. Simmer 12 to 15 minutes, until most liquid has been absorbed.
Remove from the heat and let rice rest, covered, for 5 minutes. Fluff with a fork, and serve.
Baby watercress can be swapped in for chepil.