Rainbow Rice

Name: Rainbow Rice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 Onion, chopped; 1 Bell pepper, chopped; 1/2 Cup Green onions, chopped; 1-2 Cloves Garlic, minced; 1/3 Cup Water; 1 Cup Long grain brown rice, uncooked; 2 Cups Vegetable broth; 4 Ounce Can Chopped green chilies; 4 Ounce Jar Pimientos, chopped; 1 1/4 Cups Corn kernels; 1 Tbsp Parsley flakes; 2 Cups Fresh spinach, chopped; 1/4 Cup Cilantro, chopped; Several Twists Fresh ground pepper

Serves: 4

Prep Time: 15 min

Cook Time: 50 min

Ingredients

1 Onion, chopped

1 Bell pepper, chopped

1/2 Cup Green onions, chopped

1-2 Cloves Garlic, minced

1/3 Cup Water

1 Cup Long grain brown rice, uncooked

2 Cups Vegetable broth

4 Ounce Can Chopped green chilies

4 Ounce Jar Pimientos, chopped

1 1/4 Cups Corn kernels

1 Tbsp Parsley flakes

2 Cups Fresh spinach, chopped

1/4 Cup Cilantro, chopped

Several Twists Fresh ground pepper

Directions

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.

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