Toasting rice before adding water, brings a new depth of flavor. This Mexican Green Rice recipe is so easy you'll find yourself making it over and over.
Heat the butter in a heavy skillet and stir in the rice. Cook, stirring frequently until coated and starting to turn golden.
Add the onion, bell pepper, garlic and cook for 2 minutes. Stir in the tomatoes. Add 1 1/2 cups of broth and cook rice according to package instructions. Add more broth if necessary and season with salt and pepper.
To cut the bell peppers into planks, cut off both ends of the pell pepper. Cut the bell pepper so it will lay flat. Clean it up by cutting out the large chunks of membrane. Cut the bell pepper horizontally and then slice the two pieces into bite sized planks. They should be about 1 1/2 inch tall and 1/4 inch wide.