Directions:

1. Preheat oven to 350°F. In a large ovenproof skillet with a lid, heat 1 tablespoon olive oil over medium heat. Add onion and garlic and cook until tender – approximately 3 minutes. Add rice to toast – approximately 3-4 minutes. Add vegetable stock and bring to a simmer.
2. Cover with the lid and place in the oven, cook until rice is tender and the liquid is absorbed – approximately 25-30 minutes. While rice is cooking, heat remaining 1 tablespoon of oil in a medium skillet over medium heat. Add peppers and sauté for 2 minutes. Add tomato and sauté until peppers and tomato are soft – approximately 2-3 minutes. Season with sea salt and cayenne pepper. Mix cooked rice, seasoned peppers, and cilantro together in a large mixing bowl.