3.

Heat remaining 2 tablespoons olive oil in a large saucepan or Dutch oven with a tight fitting lid over medium-high heat until shimmering. Add onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice and cook, stirring frequently, until lightly toasted, about 3 minutes. Stir in raisins and capers. Add stock and bring to a simmer over high heat. Reduce to low, cover and cook until liquid is totally absorbed, about 25 minutes. Fluff rice with a fork and stir in cilantro.