Vegetable Rice Medley

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

2Chop 1 carrot (1) into small cubes.

3Dice 1 onion (1) into small pieces.

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

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

6In a large pot, heat some oil over medium heat and sauté the chopped onion (1) until translucent.

7Add the chopped carrot (1), chilli (1), peas (1 cup), and cauliflower (½) florets to the pot and cook for a few minutes until slightly tender.

8Stir in the rinsed rice (1 cup) and cook for another minute to toast the rice (1 cup) slightly.

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

10Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the rice (1 cup) is cooked and the liquid is absorbed.

11Once the rice (1 cup) is cooked, fluff it with a fork and stir in the beans (1 can).

12Season with salt and pepper to taste.

13Serve the vegetable rice (1 cup) medley hot and enjoy!