Harlequin Rice

1 onion, chopped
1 red bell pepper, chopped
1/2 cup chopped green onion
1 tsp. minced fresh garlic
2 1/4 cups low sodium vegetable broth
1 cup uncooked brown basmati rice
1 (4-oz.) can chopped green chilies
1 (4-oz.) jar chopped pimientos
1 cup fresh or frozen organic corn kernels
1 Tbsp. parsley flakes
1 tsp. ground cumin
2 cups packed chopped spinach
1/4 cup chopped fresh cilantro
Freshly ground pepper to taste

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.

Makes 4 servings.