Chicken & Broccoli Curry with Turmeric Brown Rice

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and 1 tablespoon ginger; cook, stirring occasionally, until fragrant, about 1 minute. Add rice and turmeric; cook, stirring occasionally, for 2 minutes. Add 1 cup rice milk, water and salt; bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the rice is tender and all the liquid has been absorbed, about 35 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until browned, 5 to 7 minutes. Add bell pepper, curry paste and the remaining 1 tablespoon ginger; cook, stirring, for 1 minute. Add the remaining 1 1/4 cups rice milk and brown sugar; bring to a gentle boil over high heat. Add broccoli, reduce heat to a simmer, cover and cook until the broccoli is tender, 3 to 5 minutes. Stir in lime juice. Serve the curry over the rice, topped with cilantro (or parsley).