Place the oil in a pot set over medium-high heat. Add the onion and bell peppers and cook until slightly softened, about 2 minutes. Add the rice, garlic and cumin and cook 1 minute more. Add the stock, pine nuts, salt and white pepper and bring to a boil. When boiling, cover the rice, and then turn the heat to its lowest setting. Steam the rice 15 minutes, or until tender. Fluff rice with fork, mix in the parsley, and serve.
Note: Pine nuts are sold in bags and in our bulk foods section. To toast them, place them in a single layer in a baking pan. Bake in a 350 degrees F oven 10 minutes, shaking the pan once, or until lightly toasted.