Creamy Mexican Quinoa

In a pan on medium heat, add the cooking oil and butter, wait until the butter melts, and add the onion, garlic, jalapeño, and bell pepper; stir and cook for about 2 minutes, then add the quinoa; stir and cook for another 2 minutes and add the water, chicken bouillon, and cilantro; when the water starts boiling, turn the heat to low and cover up with the lid; cook for about 10 minutes or until the water dries up. Remove from the heat, add the crema on top, and serve.