Confetti Rice

Serve alongside Austin Crispy Steak Tacos with Salsa Verde.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 1⁄2 red bell pepper, seeded and finely chopped
• 1⁄2 green bell pepper, seeded and finely chopped
• 1⁄2 yellow bell pepper, seeded and finely chopped
• 1  small onion, finely chopped
• 2  garlic cloves, finely chopped
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1 1⁄2 cups rice
• 2 1⁄2 cups  chicken stock
•  salt, to taste
•  ground black pepper, to taste

Directions

1. Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the peppers, onion, garlic an spices to the pan, and cook until the veggies begin to soften, 3-4 minutes.
2. Add the rice and stock to the pot, season with salt and pepper, and bring up to a bubble. Place a lid on the pot, reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 15 minutes. Fluff the rice with a fork and serve.