Rice & veggies
1 cup medium-grain rice
4 cups water
1 medium-to-large onion, chopped
1/2 cup carrot, shredded
1/2 cup frozen peas
1 bunch brocolli (2 cups, separated, peeled & chopped)
2 veggie bouillon cubes
Salt & pepper to taste
Boil water. Put rice, veggies, and bouillon cubes into water.
Cover and cook over low heat without lifting lid for 20 minutes.
Stir; continue cooking until veggies are tender and most of the
water is absorbed. Add more water, as necessary, so dish is thick
but slightly soupy.