I live in Brazil and around here is very common to make broccoli rice (rice, broccoli and sometimes garlic).  I have eat it many times in restaurants, they are either white or green like the pictures below.      When I do at home I only manage to make it white, how can I make it greenish like the second picture?  Around here the white one is more common but from my experience the green one has more flavour. 
Mashing/pureeing the broccoli is probably the best bet here, as folks guessed in comments. That second picture looks like it has really tiny pieces of broccoli, small enough that you end up with it coating the rice. This seems to be confirmed by recipes online that look relatively similar. For example this recipe says:  Coloque os talos e as folhas até eles ficarem al dente. Retire e coloque em água bem gelada (para interromper o processo de cozimento). Pique os brócolis bem fino e bata com a faca até ficar quase com um mingau. Coloque a manteiga numa frigideira e frite bem os brócolis picados sem deixar secar. Acrescento o arroz. Mexa bem e sirva imediatamente.  Or with Google Translate:  Place the stems and leaves until they are al dente . Remove and place in ice-cold water (to stop the cooking process). Chop the broccoli finely and mix with the knife until almost a mush. Place the butter in a frying pan and fry the broccoli and chopped without leaving dry. Add the rice. Stir well and serve immediately.  and their picture looks similar to yours, though a bit more yellow:  As for whether that'll give you more flavor... probably kind of? It'll certainly spread out the broccoli, so that you taste it in every bite of rice, but there won't be any just-broccoli bites. 