An easy meal to create with a truly excellent flavor. Kids even like spinach rice if it is not too spicy with red pepper flakes and jalapeño. Serve with beans of any kind. Keeps well in the refrigerator for leftovers, which can be used to make Stuffed Bell Peppers (page 129) the next night.  

• 2 cups raw brown rice 
•   1 cup red bell pepper, finely chopped    
•   ¼ cup parsley, chopped    
•   1 cup green onions and tops, finely chopped   
• 1 jalapeño pepper, finely chopped or 1 Poblano pepper, finely diced   
•   1 cup spinach, frozen, thawed, squeeze excess liquid out    
•   1½ tablespoon vegan Worcestershire sauce 1 teaspoon salt 
•   ¼ teaspoon red pepper flakes Freshly ground pepper, to taste       
•   4 cups vegetable broth, unsalted

Preheat oven to 375°F (190°C). Lightly oil 2 quart baking dish.  Mix all ingredients together. Bake without stirring in a tightly covered casserole dish for 1 hour, or until rice is not too soupy. Turn off heat and let rice rest for 5 minutes. Remove cover and stir to mix the seasonings that are on the top with the rice. Serve.