Rainbow Rice

Servings: 4

1 onion, chopped
1 bell pepper, chopped
½ cup chopped green onion
1-2 cloves garlic, minced
1/3 cup water
1 cup long grain brown rice, uncooked
2 cups vegetable broth
1 4 ounce can chopped green chilies
1 4 ounce jar chopped pimientos
1 ¼ cups corn kernels
1 tablespoon parsley flakes
1 teaspoon ground cumin
2 cups packed chopped fresh spinach
¼ cup chopped fresh cilantro
several twists fresh ground pepper

Place the onion, bell pepper, green onions and garlic in a large saucepan with the water. Cook, stirring occasionally, for about 3 minutes, until vegetables soften slightly. Add the rice, broth, green chilies, pimientos, corn, parsley and cumin. Mix well, cover, bring to a boil, reduce heat and simmer for about 45 minutes, until rice is tender. Stir in the remaining ingredients and cook for about 2 minutes longer. Serve hot.