• 4 tsp. olive oil
• 1 clove garlic, crushed
• 1 onion\cooked, sliced
• 1 cup long grain rice
• 1 Lbs. cannedcrushed tomatoes, undrained
• 2 cup water
• 1 Lbs. broccoli, chopped
• 1/2 Lbs. cauliflower, chopped
• 1 carrot\cooked, finely chopped
• 1 red bell pepper\cooked, seeded and chopped
• 1 green bell pepper\cooked, seeded and chopped
• 1 tsp. paprika
• 2 tsp. fresh oregano, chopped

Heat oil in a large saucepan over medium heat. Cook garlic and onion about 2 minutes, stirring until onion is soft. Stir in rice and cook 3 minutes. Stir in tomatoes and water. Increase heat to medium high and boil 10-12 minutes, uncovered, or until rice is tender and most of the liquid is absorbed. Add remaining ingredients and mix well. Reduce heat, cover and simmer about 8-10 minutes, or until vegetables are tender.