3 Tbsp olive oil
1/2 red onion, chopped
1/2 c celery, chopped
1/4 c green or red bell pepper, diced
1 clove minced garlic
2 large roma tomatoes, coarsely chopped
2 serrano chilies, chopped (seeds and all – remove the seeds if you want a more mild rice)
2 Tbsp chopped fresh cilantro
1 tsp fresh lime juice
1/2 tsp oregano
Pour half of olive oil in a warmed skillet. Add onion and garlic and saute until onion becomes translucent. Add the rest of the ingredients and steam fry until veggies are bright and still somewhat crisp.
Put enough vegetable stock in pan to cook 3-4 cups rice. Add vegetables and rice. Cook rice, stirring occasionally to ensure vegetable distribution in rice. Drizzle remaining olive oil and stir before serving.