A flavorful and hearty Caribbean-inspired dish featuring a medley of beans, vegetables, and spices.
Heat a drizzle of oil in a saucepan over medium heat.
Ensure the oil is hot before adding the ingredients to enhance the sautéing process.
Add the chopped onion, green chili peppers, and curry powder to the pan. Sauté until the onion becomes translucent.
Stir frequently to prevent the spices from burning.
Pour in the vegetable broth and add the brown rice. Stir well and bring to a boil.
Ensure the rice is evenly distributed in the liquid for even cooking.
Reduce the heat to low, cover the pan, and let it simmer for 25 minutes, stirring occasionally.
Check occasionally to ensure the rice doesn't stick to the bottom of the pan.
Add the diced tomatoes, zucchini, and bell peppers to the pan. Cover and cook for another 20 minutes, stirring occasionally.
Cut the vegetables into uniform pieces for even cooking.
Stir in the cooked beans and let the mixture cook gently for 10 minutes.
Taste and adjust seasoning if needed at this stage.
Finally, mix in the chopped cilantro and serve the dish warm.
Add the cilantro just before serving to retain its fresh flavor.
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