Harlequin Rice

Name: Harlequin Rice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 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

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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