Vicki Zobal of Georgetown, Texas punches up the flavor and nutrition of this fast-fixing mainstay with fresh green cilantro and confetti-colored peppers.
Cook rice according to package directions. In a large skillet, saute the peppers in oil for 2-3 minutes or until tender. Add the cilantro, onion, garlic and salt. Stir in the rice and paprika if desired. Cook for 2-3 minutes or until heated through.
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Average Rating:
katlaydee3
Aug 28, 2017
This was really good, and super quick and easy as a side for a Mexican dinner.
Angel_Food
Apr 9, 2011
I have been making this often since it first appeared in the magazine. I'm using brown rice now, for extra nutrition. It's a wonderful combination of flavors.
*cookinmomma*
Feb 13, 2011
This is one of my family's favorite sides. It's very easy. Sometimes I use long grain rice and I don't always have cilantro on hand but it's always yummy!
Reviews
This was really good, and super quick and easy as a side for a Mexican dinner.
I have been making this often since it first appeared in the magazine. I'm using brown rice now, for extra nutrition. It's a wonderful combination of flavors.
This is one of my family's favorite sides. It's very easy. Sometimes I use long grain rice and I don't always have cilantro on hand but it's always yummy!