Yield
Serves 4 (serving size: about 3/4 cup)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Step 1

Prepare rice according to the package directions.

Step 2

Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper and diced fennel bulb to pan; cook 8 minutes or until tender, stirring frequently. Stir in rice, fresh oregano, freshly ground black pepper, and salt; cook 1 minute.

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