Brown Rice Curry

Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened, about 3–4 minutes, stirring occasionally.

Add the finely chopped garlic cloves and green pepper to the pot, stirring constantly for 1–2 minutes until fragrant.

Sprinkle the curry powder, garlic powder, and onion powder over the vegetables. Stir well to coat everything evenly and cook for 1 minute to bloom the spices.

Pour the uncooked brown rice into the pot and stir constantly for 1–2 minutes, toasting the rice grains and coating them with the oil and spices.

Add the vegetable or chicken stock to the pot and stir once. Bring the mixture to a boil over medium-high heat.

Reduce heat to low, cover the pot with a lid, and simmer for 30–35 minutes until the rice is tender and the liquid is fully absorbed. Do not stir during cooking.

Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork and adjust seasoning if needed before serving.