In a large skillet heat the oil on medium high. Add the garlic and ginger and saute until fragrant, about 1-2 minutes.
2 tablespoon olive oil, 2 cloves garlic, 1 inch ginger
Reduce heat and add the diced red and green bell peppers, sliced green onions, chili powder, and paprika. Saute for 2 - 3 minutes until slightly tender.
½ green bell pepper, ½ red bell pepper, 3 green onion, 1 teaspoon chili powder, 2 teaspoon paprika
Add the lime juice and the cooked rice. Saute the cooled, cooked rice and mix with the vegetables and seasonings. If your skillet isn't a non stick, you may need another tablespoon oil. Saute, stirring frequently, for 5 to 6 minutes.
2 tablespoon Lime juice, 3 cups cooked rice
Toss in half of the chopped parsley and chopped cilantro. Adjust salt and pepper and transfer to a serving bowl and garnish with remaining chopped herbs.
½ cup parsley, ½ cup cilantro