Heat oil in skillet over medium-low heat.
Stir in onion and bell pepper.
Cook over medium low for 5 minutes.
Mix in the rice, salt, pepper, and red pepper flakes.
Cook over medium low until browned, 3-5 minutes. Stirring frequently.
Mix in broth and salsa.
Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Remove from heat and fluff with a fork.
Garnish with cilantro.