Mexican Vegetable Rice

In a large saute pan saute onion garlic and rice in canola oil until onion is soft and rice is opaque. Add salt cayenne pepper and vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce heat to low simmer for 20 minutes or until all of the liquid is absorbed.

Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat. Sprinkle top of rice with parsley and green onions.