Spanish Barley-Brown Rice Pilaf - cooking recipe

Ingredients

1/4 cup Spanish olive oil
1 cup brown rice (raw)
1 1/2 cups pearl barley (raw)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 green bell pepper (chopped)
1 orange bell pepper (chopped)
4 green onions (sliced)
1/2 cup celery (chopped)
1 white onion (chopped)
4 garlic cloves
17 ounces petite diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
3 large knorr chicken bouillon cubes
5 cups water
1/2 teaspoon cinnamon

Preparation

Heat oil until hot in a large Dutch oven.
Turn heat down to medium.
Add onions, all the peppers, and celery and saute until soft.
Add garlic and saute for 3 minutes more.
Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant.
Add remaining ingredients and bring to a boil.
Turn down the heat and simmer for approximately 45 minutes, stirring once in awhile.