1. In a large nonstick skillet, saute the rice, onion and green pepper in butter until rice is lightly browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce. Yield: 4 servings.