Soak the brown rice in water for at least 15 minutes, ideally for several hours up to 24 hours. This helps soften the rice and ensure it cooks evenly. After soaking, drain the water completely and set the rice aside.
In a large, thick-bottomed pot, add the avocado oil and heat it on medium-high. You want to create a hot base for your vegetables. Once the oil is shimmering, it’s time to proceed.
Add the chopped onion, bell pepper, carrot, and garlic to the pot. Sauté for about 3 minutes until the onions become translucent and the veggies start to soften. This step builds a flavorful foundation for your dish.
Now, it’s time to incorporate the brown rice. Add it to the pot, followed by the chicken broth. Stir everything together, ensuring the rice is well-coated and mixed with the sautéed vegetables. Cover the pot and bring the mixture to a full boil.
Once boiling, lower the heat and let it simmer. Cook for around 10 minutes, allowing the rice to absorb the flavors. Make sure to keep an eye on it to prevent burning.
Next, add the chopped chicken and peas to the pot, stirring until well combined. Replace the cover and allow it to cook for an additional 20 to 35 minutes or until the rice is tender and the chicken is fully cooked. The pot should be bubbling softly, and the rice should have absorbed most of the liquid.
Taste the rice for flavor and adjust with sea salt and/or more liquid aminos as needed. This is your opportunity to personalize the flavor to your liking!
Once ready, serve the dish hot, garnished with fresh herbs if desired. This dish is perfect for family gatherings or a cozy weeknight dinner.
