Rinse the rice thoroughly under cold, running water.
2 cups long grain rice, uncooked
Fill a large pot with water, bring to a boil and add the rice. You should use a ratio of 6:1 water to rice (so here you would use 12 cups of water for the 2 cups of rice). Cook according to packaging instructions. Check the rice for doneness. When it is done, drain the rice (bye bye arsenic). Set aside.
Meanwhile finely chop the onion, carrot, red pepper and mushrooms.
1 medium yellow onion, 1 carrot, 1 red pepper, 1 cup white mushrooms
Heat olive oil in a large pot (one that will be large enough to accommodate the rice and the vegetables) and sauté the onion until translucent, about 5 minutes.
1/3 cup olive oil
Add the carrot and mushrooms and cook for another 3 – 5 minutes. Finally, add the red pepper and cook for about 2 – 3 minutes.
Add the cooked rice to the pot of vegetables. Mix well, add salt to taste and serve.
Enjoy!