1 green bell pepper, diced
½ cup chopped onion
1 jalapeño pepper, chopped
1 tbsp. olive oil
1 recipe Arroz Blanco
1 14oz. whole tomatoes, drained and chopped
1/8 tsp. oregano
2 tbsp. snipped cilantro
Cook green pepper, onion, and jalapeño in oil in large skillet over medium high
heat until tender crisp. Stir in rice mixture, tomatoes, and oregano; cook
5 minutes longer. Garnish with cilantro.
Makes 6 servings
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