Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Heat butter in a large skillet until melted.
  2. Add the bell peppers, onion, garlic, rice, oregano, cumin and cilantro.
  3. Saute until rice is coated and golden brown, stirring frequently.
  4. Stir in the stock and bring to a boil.
  5. Reduce the heat and simmer, covered, for 20 minutes or until liquid has been cooked up.
  6. Remove from the heat and stir. Set cover ajar.
  7. Let stand for 5 minutes.
  8. Garnish with parsley.

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