Meanwhile, heat the remaining 2 Tbs. oil in a 12-inch skillet over medium heat. Add the onion, green pepper, and garlic and cook, stirring, until the vegetables are soft, about 8 minutes. Stir in the oregano, cumin, 1 tsp. salt, and 1/2 tsp. pepper. Add the wine and simmer until reduced by half, about 3 minutes.
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