Vegetable Rice Medley

1Heat the oil (2 tablespoons) in a large pot over medium heat.

2Add the minced garlic (4 cloves) and chopped onion (1 large), sautéing until the onion (1 large) becomes translucent.

3Stir in the diced carrots (2 medium) and cook for about 3-4 minutes until they start to soften.

4Add the shredded cabbage (2 cups) and continue to sauté for another 3-4 minutes, stirring occasionally.

5Mix in the cooked beans, chopped tomatoes (2 medium), and diced capsicum, cooking for an additional 5 minutes until the vegetables are tender.

6Pour in the water (4 cups) and bring the mixture to a boil.

7Once boiling, add the rice (2 cups), salt, and pepper. Stir well to combine.

8Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice (2 cups) is cooked and has absorbed all the water (4 cups).

9Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

10Serve hot as a nutritious and colorful side dish or main course.