How to prepare curry rice
2 medium green pepper, finely chopped
3 carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons olive oil
4 teaspoons curry powder
2 cups long-grain white rice
3 1/4 cups chicken stock
2 teaspoons salt
Cook onion and garlic in oil over low heat, stirring, until softened.
Add curry powder and rice and cook, stirring, 1 minute.
Add water and salt and boil, uncovered, without stirring, until the surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
Reduce heat to as low as possible, then cover the pan with a tight-fitting lid and cook 15 minutes more.
Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.