Ingredients:

  • 2 cups instant brown rice
  • 4 cups vegetable or chicken broth
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup frozen peas
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Dice the onion and bell pepper, and mince the garlic.
  2. In a medium saucepan, heat olive oil over medium heat. Add the diced onion and garlic; sauté until translucent (about 2-3 minutes).
  3. Stir in bell pepper and cook for another 3-4 minutes. Add frozen peas and oregano; mix well.
  4. Pour in the broth and bring to a boil. Stir in the instant brown rice; cover and reduce heat to low.
  5. Let it cook for 10-12 minutes or until the liquid is absorbed and the rice is tender.
  6. Season with salt and pepper, fluff with a fork, and garnish with fresh parsley if using.