2 tablespoons olive oil
2 cups basmati rice
1 onion, diced (about 1 cup)
1 green pepper, diced (about 1 cup)
1-2 cloves minced garlic
2 2/3 cup chicken or vegetable broth
1 (15 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro (optional)
1) Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice is golden. Add the onion and cook, stirring frequently another 3 minutes, until they begin to soften. Add the garlic and bell pepper, cooking until the onions are translucent and softened, about a minute more.
2) Add the broth, diced tomatoes, salt, oregano and dried cilantro (if using) to the rice. Bring to a simmer, cover the pan, and lower the heat to barely maintain a low simmer. Cook for 15-25 minutes, or until liquid is absorbed and rice is soft. Remove from heat and let sit for 5 minutes. Enjoy!