If you prefer, substitute long grain rice for brown rice in this lemony pilaf. Decrease broth to 1-1/4 cups and cook rice, cumin, and pepper, covered, for 10 minutes. Add sweet peppers and green onions. Cook, covered, 10 minutes more or until rice is tender.
In a saucepan heat broth to boiling. Stir in rice, cumin, and pepper. Cover and simmer for 30 minutes. Stir in chopped green or sweet red pepper and green onion; return to boiling. Cover and simmer about 15 minutes more or until rice is tender. Stir in peas, parsley, and lemon peel; heat through. Makes 5 side-dish servings.