Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   1 1/2  cups          spanish rice
   3      cups          chicken broth
                        salt and black pepper
   3                    bay leaves
                        italian parsley
   1      pound         brussels sprouts
   3      tablespoons   olive oil
                        toasted peanuts

Preparation:

Saute rice in heavy, 2 quart covered casserole in hot vegetable oil until rice becomes opaque. About 3 minutes. Bring broth to a boil and pour over rice. Add bay leaves, parsley sprigs, salt and pepper. Reduce heat. Cover and cook until rice is cooked=D1 about 15 minutes. Set aside. In large heavy skillet, saute cabbages in hot olive oil until tender and bright green. About 3 minutes. Stir cabbage into cooked rice and mix well. To serve, sprinkle on toasted peanuts. Add more salt and pepper to taste. Approximately 15-20 minutes.