Fresh spanish brown rice

2 cups dry brown rice
5 cups water
1 vegetable bullion cube
1-14 can fire roasted tomatoes
1-6 oz can of tomato sauce
2 ears fresh white corn, kernels cut off
4 sweet peppers fine diced
1/2 tsp ground coriander
2 cloves garlic finely diced
2 green onions diced for color
1 cup water
pinch salt & pepper

Cook rice according to package instructions. Add bullion cube to water while cooking. In large non stick skilled add corn, coriander, salt and pepper. Cook on low until corn begins to brown. Add sweet peppers and cook an additional 2 minutes. Add garlic and cook for about 1 minute. Do not allow garlic to burn. Add in both cans of tomatoes and sauté on low for 15 minutes, sauce will reduce. Add water and stir to combine. Add in cooked rice, stir and coat in sauce. Simmer on low for 10 minutes. Top with diced green onions and serve.

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