cook brown rice and set aside (leftover rice is perfect)
cube a whole small shallot to 1/8 in, repeat to get an equal amount of red pepper, smash 1 clove of garlic to remain intact
heat a cast iron skillet with 1 T butter and 1 T olive oil, wilt vegetables and add a few cups of rice
add chicken stock to make a nice soft consistency and serve with something very flavored such as pork loin with cranberry sauce