3 tbsp. vegetable oil
1 med. onion, chopped
2 green peppers, seeded and diced
2 cloves garlic, minced

In a large, heavy saucepan, heat the oil over medium heat. Add onion and saute, stirring occasionally about 3 minutes. Add peppers and garlic and cook 3 minutes longer. Add 2 teaspoons ground cumin and 1 teaspoon crushed oregano. Cook briefly, stirring. 1 tbsp. lemon juice 1 tbsp. frozen orange concentrate 2 med. tomatoes, chopped Salt and pepper to taste

Stir these ingredients into the sauteed mixture and simmer, covered, for 20 minutes. Serve over hot, cooked Spanish yellow rice with hot salsa on the side. Serves 4.