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Mexican Rice
Mexican Rice
1 3/4 C water
3/4 C stewed tomatoes, undrained 
1/2 C onions, chopped
1 large garlic clove, minced
2 T olive oil
1 tsp chicken-style seasoning
1 tsp parsley flakes
3/4 tsp salt
1/4 tsp basil, dried
1/4 tsp paprika
1/4 tsp cumin, ground
1 C carrots, diced
1/4 C green peppers, diced
1/4 C red peppers, diced
1 1/2 C instant brown rice
1 T fresh parsley chopped 
1 T green chilies, chopped
In blender, combine water, tomatoes, onion, garlic, sesonings and herbs. Add blender ingredients to the carrots, and bell peppers and cook over medium heat, covered 20 minutes. Add the rice, cover and cook an additional 10 minutes until the liquid is absorbed and the rice is tender. Add the chilies and fresh parsley and stir until heated through.

"Tastefully Vegan" by Kathryn and Gerard McLane