In the vegetable world, green peppers pair with Mexican food like ice cream and apple pie in the dessert world.  So green pepper can be added to almost any dish, boosting not only flavor but valuable vegetable nutrients.  This dish is a good “basic,” that can be varied in many ways once you have the initial version down.  Just be sure to see the Notes on cooking the rice in advance      

Ingredients

Instructions

1 Tbsp. safflower or other unflavored oil

1 med. yellow onion, diced to ¼”

1 med. green bell pepper, diced to ¼”

3 med. tomatoes, seeded, diced to to ½”

1 tsp. chili powder, more or less, to taste

2 tsp. garlic, minced (bottled is fine)

Saute Vegetables and Spices  In a very large, (12-13”) heavy-bottomed saute pan, heat oil over medium-high heat until hot but not smoking.  Add onions and cook and stir fairly often for just 2-3 minutes.  Do the same for the green peppers, then lower heat to medium, stir in tomatoes and cook and stir just 2-3 minutes until they are just beginning to soften and dry out.  Sprinkle chili powder and garlic over vegetables and cook another 2 minutes to meld flavors.  Remove vegetable mixture to a large serving bowl.  If pan is dirty, rinse.     

1 Tbsp. safflower or other unflavored oil

3 cups brown rice, preferable 2-3 days old

2 Tbsp. tomato paste blended with about ¼ cup hot water, broth or cooking liquid from beans

Fry the Rice  Pour oil into center of (dried) saute pan and heat over medium heat until hot but not smoking.  Add rice, breaking up clumps and spreading evenly over pan.  Allow to cook 3-4 minutes and brown slightly before turning.  Cook another 3-4 minutes.  Pour tomato paste mixture evenly over rice, then continue frying, stirring and scraping bottom of pan until everything is well-mixed and heated through.  Stir in reserved vegetables.       

Sea salt, to taste (about ½ tsp., depending upon whether rice was cooked in salt)

1-2 limes, juiced (2 to 4 Tbsp.)

Season & Serve Taste and add salt, to taste, then sprinkle with lime juice, to taste.