Wash the vegetables, remove the seeds from the peppers, and cut them into small cubes. Cook separately (carrots on one side and pepper and zucchini on the other) in a saucepan with a glass of water and cover. Count about 15 minutes for carrots and 10 minutes for others (after boiling).
During this time, cook the rice normally. Then rinse it to prevent it from sticking and let it drain.
To drain vegetables (including peas). Place 3 tablespoons of olive oil in a nonstick pot and sauté the onion, which has been peeled and sliced.
When the onion is transparent (stir occasionally to avoid sticking), add the vegetables and sauté for about 5 minutes.
Add the rice and mix well, adding a dash of olive oil and salt
