Harlequin Rice

Prep: 15 minutes Cook: 50 minutes

Serves:4

Ingredients

  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup green onions, chopped
  • 1 tsp garlic, minced
  • 2 1/4 cups vegetable broth
  • 1 cup uncooked brown basmati rice
  • 4 ounce can green chilies, chopped
  • 4 ounce jar pimientos, chopped
  • 1 cup frozen corn kernels, thawed
  • 1 tbsp parsley flakes
  • 1 tsp cumin
  • 1/4 cup fresh cilantro, chopped
  • 2 cups chopped fresh spinach (packed)
  • freshly ground pepper to taste

Directions

Place 1/4 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.