Ingredients
- 2 cups water
- 1 cup long-grain rice
- 2 teaspoons olive oil
- 1 small onion chopped
- 1 tablespoon garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Salt to taste
- Fresh cilantro or parsley chopped, for garnish
Instructions
- In a medium saucepan, bring 2 cups water to a boil. Stir in the long-grain rice, reduce heat to low, cover, and simmer for about 20 minutes, or until the water is fully absorbed.
- While the rice cooks, warm olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; cook for about 3 minutes until softened. Stir in the chopped red and green bell peppers and cook for 5 minutes until they are tender.
- Mix in the dried oregano, dried basil, ground black pepper, cumin, ground coriander, and salt.
- When the rice is done, gently stir it into the skillet with the sautéed vegetables. Taste and adjust the seasoning if needed. Serve warm, garnished with fresh cilantro or parsley.
