Bring water to a boil in a heavy saucepan over high heat. Stir in rice and return to a boil. Reduce heat to low, cover pan tightly and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Heat oil in a heavy nonstick pan over medium high heat. Saut, garlic 1 minute, stirring until fragrant. Discard garlic. Saut, next 3 ingredients 3-4 minutes. Stir in tomatoes and parsley and cook 2 minutes. Transfer vegetables to a platter or bowl. Add next 4 ingredients to same pan over low heat and stir until mixture is smooth and hot. Stir in cooked rice and vegetables and cook until entire mixture is hot.
