Spanish Rice

(Serves 4-6)

2 tablespoons Filippo Berio extra virgin olive oil
3 cloves garlic, peeled and minced
1 medium bell pepper, diced
3 ripe tomatoes, seeded and diced
3 tablespoons chopped fresh cilantro
1 medium onion, diced
1 tablespoon dried oregano
¼ teaspoon crushed saffron
Salt and pepper to taste
1¼ cups white rice, uncooked
3 cups boiling water or chicken broth

Sauté 1 garlic clove in 1 tablespoon oil for about 1 minute. Add bell pepper and cook for two minutes. Add tomatoes and cilantro; toss. Set aside.

Heat remaining tablespoon olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add oregano, saffron, salt, and pepper and stir well. Mix in the rice, and then pour in water or broth. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.

Remove from heat; place the cooked bell pepper and tomatoes on top of the rice. Cover and let sit for 5 minutes. Serve hot.