In a large pan heat oil over medium heat.
Add green peppers and onions.
Cook and stir until lightly browned.
Add rice, tomato sauce, water, salt, pepper and mustard powder, if desired. Stir well and bring to a boil.
Simmer for 5 minutes while covered tightly.
Serve with chopped cilantro and lime wedges, if desired.
This fast recipe can be made as either a side dish or a main dish with some meat or veggies. If you are heading towards the main dish route, try throwing in some cheese, shredded chicken, and your favourite vegetables to make it a more filling meal.
Chopping Cilantro 101
Fresh cilantro is often very sandy, so it’s best to clean it when you get home from the grocery store. Change the water once or twice and wash until no more grit remains. When the cilantro is washed clean, spin it in a salad spinner. Drain it in a large sieve and shake off the excess water. Now, on to the fun part! If you’re wondering how you cut cilantro or how to cut up cilantro, read through the steps below.
Place the cilantro bunch on the cutting board. Wash the cilantro and grab a handful. Pinch the stems together like you would a bouquet. Lay it on a cutting board.
Slice off the long stems. Right where the leaves grow, cut off the woody stems, and discard them.
Chop the cilantro. Cutting from one end of the bunch to the other while using a rocking motion with the knife.
Stop when you have reached desired consistency. It is all ready to go when it is chopped to your liking (either roughly or finely chopped)!
Some people have a gene that makes cilantro taste horrible to them! If this is you or a family member, try a substitution! Parsley can accent the fresh citrus, though you may want to use a little extra lemon to give this pilaf a pop.