Yield
Makes 6 Servings

How to Make It

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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