Harlequin Rice

Servings: 4

1 onion, chopped
1 red bell pepper, chopped
1/2 cup chopped green onion
1 teaspoon minced fresh garlic
2 1/4 cups vegetable broth
1 cup uncooked brown basmati rice
1 4 ounce can chopped green chilies
1 4 ounce jar chopped pimientos
1 cup fresh or frozen corn kernels
1 tablespoon parsley flakes
1 teaspoon ground cumin
2 cups packed chopped spinach
1/4 cup chopped fresh cilantro
Freshly ground pepper to taste

Place ¼ cup of the vegetable broth in a large pot with the onion, bell pepper, green onion and garlic. Cook, stirring occasionally, until vegetables soften slightly, about 3 minutes. Add the remaining broth, the rice, green chilies, pimientos, corn, parsley and cumin. Cover, bring to a boil, reduce heat and simmer for about 45 minutes until rice is tender. Stir in remaining ingredients and cook for 2 minutes longer.