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Ingredients

salt ; to taste
1/4 teaspoon saffron ; crushed
1 green bell pepper ; diced
3 tablespoons cilantro ; fresh, chopped
2 tablespoons olive oil
black pepper ; to taste
3 cloves garlic ; minced, divided
1 onions ; diced
3 cups water ; boiling
3 tomatoes ; ripe, seeded and diced
1 tablespoon oregano
1 1/4 cups white rice ; uncooked

Preparation:

Saute one clove garlic in 1 tbsp oil for about 1 minute. Add green bell pepper and cook for an additional 2 minutes. Add cilantro and tomotoes. Stir, and set aside. Heat remaining oil in a saucepan over medium heat. Saute onion and remaining garlic for about 2 minutes. Add spices and combine thoroughly. Stir in the rice, and then pour in boiling water. Stir and cover, simmering for 10 to 15 minutes or until water is absorbed and rice is tender. Remove from heat, and top rice with cooked tomato and pepper mixture. Cover and let it sit for 5 minutes. Makes about 3 servings.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 408.8
Total Sugars: 4.2g
Carb.: 72.9g
Fiber: 4.8g
Total Fats: 9.8g
Cholesterol: 0mg
Protein: 7g
Sodium: 28.2mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA