Prepare rice according to package directions, adding the bouillon cube to water. Heat oil in a large skillet over medium heat. Add bell pepper, onion, garlic, jalapeño, oregano, and cumin. Sauté 5 minutes or until vegetables are tender. Stir in cooked rice, lime juice, green onions and cilantro. If desired, top with optional ingredients TIP: To save time, you can substitute 2 cans of chopped green chilies for the bell pepper, onion, and garlic. Calories: 136 /serving Total fat: 2 g Sat. fat: 3 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 196 mg Carbohydrates: 27 g Fiber: 2 g Protein: 3 g
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