Recipe yields 6 servings
1 cup long grain brown rice
1 medium red bell pepper
1 medium green bell pepper
1 large yellow onion
1 tbsp olive oil
1 tbsp garlic salt
1/2 tbsp freshly ground black pepper
Bring 2 1/2 cups of water to a boil in a medium saucepan. Add rice and cover; reduce heat to a simmer. Cook for 35-40 minutes until all water is absorbed and rice is soft. While the rice is cooking, cut the peppers and onion into a medium dice.
Heat olive oil in a large skillet. Add the vegetables and saute on medium-high heat.
Cook until vegetables are tender.
Once rice is cooked, add to the skillet with the vegetables. Mix well to distribute vegetables.
Season with garlic salt and pepper. Continue to cook until rice becomes becomes crispy and fried.
Remove to a serving dish. Enjoy!