Prep 30 mins
Cook 25 mins
A colorful addition to any Mexican or Southwest meal. If you can't find Mexican oregano, regular oregano can be used. I don't like cilantro so I leave that out and sub parsley -- not the same taste but it works for me.
- 4 teaspoons butter
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 cup chopped green bell pepper
- 1 cup finely chopped sweet onion
- 4 garlic cloves, minced
- 2 cups rice
- 1⁄2 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1 tablespoon chopped fresh cilantro
- 6 cups chicken stock
- 2 teaspoons minced fresh parsley, for garnish
- Heat butter in a large skillet until melted.
- Add the bell peppers, onion, garlic, rice, oregano, cumin and cilantro.
- Saute until rice is coated and golden brown, stirring frequently.
- Stir in the stock and bring to a boil.
- Reduce the heat and simmer, covered, for 20 minutes or until liquid has been cooked up.
- Remove from the heat and stir. Set cover ajar.
- Let stand for 5 minutes.
- Garnish with parsley.