Brown Rice Pomodoro. Rinse one and a half cups of brown jasmine rice with cold water until the water runs clear. Add rice to a large pot filled with salted water. Boil like pasta until al dente, about 13-15 minutes.
Meanwhile, add a half of one white onion, chopped, to a large skillet costed with olive oil. Stir until translucent, 6-8 mins. Add an equal amount of chopped sweet peppers with some salt and stir another 4-5 minutes until soft. Add three minced cloves of garlic. Add one 28-ounce can of whole peeled plum tomatoes with their juice, crushed with your hands, and bring to a boil. Reduce to a simmer and let cook off just a tad, about 5 minutes. Spoon parboiled rice into the tomato mixture with a slotted spoon, but catch some of the starchy water — about 3 tbsp worth. Once all of the rice is added, season with salt and freshly ground pepper, and let everything simmer and absorb for another 5-6 minutes. Stir occasionally. Finish with torn leaves of parsley.