Hearty Christmas Rice with Vegetables and Herbs

1.Rinse the rice under cold water until the water runs clear, then drain and set aside.

2.In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

3.Add the diced carrots and bell peppers to the pot, cooking for another 5 minutes until they start to soften.

4.Stir in the green peas and corn, cooking for an additional 2 minutes.

5.Add the rinsed rice to the pot, stirring well to combine with the vegetables.

6.Pour in the vegetable broth and add the dried thyme, rosemary, oregano, paprika, black pepper, and salt to taste. Bring the mixture to a boil.

7.Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.

8.Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to fluff up.

9.After resting, uncover the pot and gently fluff the rice with a fork. Stir in the fresh parsley and basil before serving.