One-Pot Pork Rice

Cube the pork, chop the onion, and slice or grate the carrots. Peel the outer layers of the garlic head but leave it whole.
Heat oil in a large pot over medium-high heat. Add the pork and cook until browned on all sides and the liquid cooks off.
¼ cup olive oil or avocado oil, 1 pork chop
Toss in the onions, red pepper and sauté until golden and soft.
2 cups onion, 1 spicy red pepper
Stir in the carrots and cook for about 5–7 minutes until they start to soften.
2.5 cups carrots
Add the salt, spices, and 1 cup of warm water. Let it simmer uncovered for about 10–15 minutes.
½ teaspoon salt or more to taste, black pepper to taste, ½ teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon sweet paprika, ½ teaspoon oregano
Spread the soaked, drained rice over the top of the meat mixture. Pour in 3 more cups of warm water so it covers the rice by about ¾ inch. Add bay leaves.
4 cups water, 3 bay leaves, 1 cup brown rice
Let the pilaf simmer uncovered until most of the liquid is absorbed but there's still a little moisture in the center.
Make a small hole in the middle and place the whole garlic head inside. Sprinkle a bit of rice over it.
1 large garlic head
Cover tightly and turn the heat to low. Let it steam for 20–25 minutes.
Once the rice is cooked and the water is absorbed, turn off the heat. Remove the garlic, gently stir the pilaf, and serve warm.