Rice Pilaf with Pork

I have never made rice pilaf before. I was never the biggest rice fan but I am learning to be more open to things. I had some instant brown rice in my pantry and wanted to try something new (instant brown rice isn't really "instant" like white rice is, but it only takes about 10 minutes to cook as opposed to 40 minutes. What makes it instant is that it is already partially cooked, then dried. Plus, it's way easier to cook and you don't have to worry about wrecking it by lifting the lid).
I made this with pork stir fry strips, but you could easily substitute chicken or turkey if you wanted.
This recipe looks simple but it is hearty and full of flavour. I served it with a side of steamed garlic zucchini.

Rice Pilaf with Pork
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4

Ingredients:
1 package pork stir fry strips (about 500g)
1 TBSP olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 3/4 cups chicken broth1/4 tsp each dried parsley and paprika
salt and pepper to taste
2 cups instant brown rice
1 TBSP fresh oregano

Method:
1. Cut stir fry strips into small pieces. In a large, deep pan, cook pork in the olive oil over medium heat stirring frequently until fully cooked, about 6 minutes. Set aside and keep warm.
2. Cook the onion in the same pan that you cooked the pork in. Cook for about 5 minutes, stirring frequently. Add the garlic and cook for 30 seconds.
3.  Add the broth and bring to a boil. Add rice, all spices (except the fresh oregano) and salt and pepper and stir until completely mixed. Top with cooked pork. Turn heat to medium-low and cover. Cook for 5 minutes
4. Remove from heat. Stir in fresh oregano. Cover again and let stand for 5 minutes. Stir and serve.