| 1 | c | Water |
| 20 | | Parsley sprigs; thick stems removed, each in 3 pieces |
| 20 | | Coriander sprigs; thick stems removed, each in 3 pieces |
| 2 | lg | Poblano or green bell peppers; roasted, seeded, coarsely chopped |
| 1 | tb | Safflower or canola oil |
| 2 | ts | Minced garlic |
| 1/2 | c | Onion; coarsely chopped |
| 1 1/2 | c | Long grain brown rice; rinsed/drained |
| 1/2 | c | Boling water; (use higher amount in jiggle top pressure cooker) (up to 3/4) |
| 2 | ts | Mild chili powder |
| 1 | ts | Salt; or to taste |
| 2 | c | Fresh corn kernels; (or frozen-defrosted |
| 1/3 | c | Pitted green olives; chopped |
| 1/3 | c | Roasted red bell peppers; diced |
| 1/3 | c | Fresh coriander; minced |
