Instructions: Bring the 2 cups of water to a boil, rinse the rice and add it to the pot. Cover, reduce heat and simmer. Saute the onion in half of the vegetable stock until it is translucent. Pour in the remaining stock, add the bell pepper and cook until wilted. Stir in the corn kernels (which can be added while still frozen). Add the sauted vegetables to the pot of simmering rice. Continue to simmer until all of the liquid is absorbed. (Total cooking time should be about 40 minutes.) Stir in the parsley. Remove the pot from the heat, keeping it covered, and let mixture steam for 10 minutes before serving.

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