Harlequin Rice
Serves: 4
Prep Time: 15 min
Cook Time: 50 min
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.
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