Add onion, bell peppers and garlic to skillet; cook, stirring frequently, for 6 to 7 minutes or until vegetables are soft. Sprinkle paprika, cumin and bouillon over vegetables and cook for another 30 seconds.
Reduce heat to low; stir in coconut milk and Media Crema. Cook for 15 to 20 minutes until sauce reduces and thickens.
Serve with baked chicken, over fish or sautéed vegetables. Enjoy!
Try substituting Media Crema Lite for the regular Media Crema!