Nutrition per serving may change if servings are adjusted.
2 teaspoons olive oil
½ cup chopped green sweet pepper
¼ cup chopped onion
½ to 1 whole medium fresh serrano chile pepper, chopped (See Test Kitchen Tip)
2 cloves garlic, minced
1 (8.8 ounce) pouch cooked brown rice or 2 cups cooked brown rice
½ cup chopped tomato
¼ cup chopped pitted green olives
¼ teaspoon salt
2 tablespoons snipped fresh cilantro
In a large skillet, heat oil. Add sweet pepper, onion, and, if desired, serrano pepper to skillet. Cook over medium heat for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add garlic and cook for 1 minute more.
Stir in cooked rice, tomato, green olives, and salt. Cook and stir for 2 minutes or until heated through. Stir in cilantro and serve immediately. Makes 5 ( ½ cup each) servings
Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.