Arroz Verde (Green Rice)

2 medium Green peppers coarsely 
2 cups Brown rice; long-grain, raw
1/2 cup Parsley; fresh, chopped 
3 Tablespoons Vegetable oil
1 medium yellow onion 
3 cups water
2 cloves garlic 
1 teaspoon salt
1/2 c water 

Puree the vegetables in a blender with 1/2 cup of water until smooth. Saute the rice in oil for 2 or 3 minutes, stirring to prevent the rice from scorching. Add the vegetable pure and cook for 5 more minutes, stirring often. Add 3 cups of water and the salt and bring to a boil. Reduce the heat, cover, and cook until the liquid is absorbed, 30 to 45 minutes.