Yield: 4 Servings
Measure | Ingredient |
---|---|
3 cups | Cooked rice |
3 tablespoons | Olive oil |
1 medium | Onion; finely diced |
1 tablespoon | Finely minced garlic |
1 small | Green pepper; finely diced |
1 small | Red pepper; finely diced |
2 \N | Ripe tomatoes peeled, seeded and diced |
\N \N | Salt and pepper; to taste |
COOK THE RICE according to the instructions on the package and keep warm. Heat the oil over medium heat in a large skillet and add the onions. Cook, stirring, about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix, replace the cover and cook another minute or so. Taste for salt and pepper and serve immediately.
Michael Roberts, "Prodigy Guest Chefs Cookbook"