Cuban Green Rice

This recipe comes from a cookbook I received many years ago from my sister. It is a great vegetarian cookbook with recipes from all over the world, World Food Cafe: Global Vegetarian Cooking. Normally I would serve plain rice with the aloo gobi, but I felt like this week's menu has been short on greens, so I thought to try this rice. If it isn't green enough, I might saute some spinach as well. I didn't make it in time to save the parsley from the deep freeze, so I ended up buying it.

Serves 4-6
3 T oil
1 large onion, finely chopped
1 green bell pepper, seeded de-ribbed, and finely chopped*
large handful of fresh parsley sprigs, chopped
large handful of fresh cilantro leaves, chopped
2 C rice, rinsed and drained
2 1/2 C vegetable stock
salt and pepper to taste

Heat the oil in a medium saucepan over medium heat and saute the onion and bell pepper until they start to soften.
Stir in the parsley and cilantro. Add the rice and stir to coat all the grains in oil. Add just enough stock to cover the rice and bring to a boil, then reduce the heat to low, cover, and cook until all the moisture is absorbed. Add salt and pepper.

*I don't like bell peppers, so I'll skip this ingredient. I'll use Basmati rice.

** No picture. But I can tell you this was a great rice dish. It went well with the aloo gobi. The flavors were great. You'll need to keep your eye on it at the end of the cooking- it didn't take very long. I was surprised the rice cooked through with just 2 1/2 C of liquid, but it did.