Vegetable Rice Medley

1.Rinse 1 cup of rice in a fine-mesh strainer under cold water until the water runs clear.

2.Chop 1 carrot into small cubes.

3.Dice 1 onion into small pieces.

4.Finely chop 1 chilli, removing the seeds for less heat if desired.

5.Drain and rinse 1 can of beans under cold water.

6.In a large pot, heat some oil over medium heat and sauté the chopped onion until translucent.

7.Add the chopped carrot, chilli, peas, and cauliflower florets to the pot and cook for a few minutes until slightly tender.

8.Stir in the rinsed rice and cook for another minute to toast the rice slightly.

9.Pour in 2 cups of water or vegetable broth and bring to a boil.

10.Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

11.Once the rice is cooked, fluff it with a fork and stir in the beans.

12.Season with salt and pepper to taste.

13.Serve the vegetable rice medley hot and enjoy!