- Heat 1 tbsp olive oil in large saucepan or deep skillet set over medium heat; sauté 1 garlic clove for 1 minute. Add pepper; sauté for 2 minutes. Stir in tomatoes. Transfer to bowl and set aside.
- In same saucepan, heat remaining olive oil over medium heat; sauté remaining garlic and onion for 2 minutes. Stir in oregano, saffron, salt and pepper. Add rice; stir in water. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
- Remove from heat; top with reserved tomato mixture. Cover and let stand for 5 minutes. Stir in cilantro.
Recipe provided by Chef Jim Coleman
Ingredient: Rice & Grains
Cooking Method: Sauté / Pan Fry
World Cuisine: Hispanic
Product: Extra Virgin