Cut up garlic cloves and save half of the portion for rice and the other half for the vegetables

Dice onion and peppers and set aside

Cut up all other vegetables (in proportion to the size you want them) and combine in a large bowl

Set a Paella pan or wok to a medium flame. Add one teaspoon of oil. Add garlic and onion then cook it for approx. 1-2 minutes

Add all vegetables (including olives) except the pepper. Season vegetables with sazon. Mix well and then cover the pan for 5 minutes.

After 5 minutes remove vegetables from pan and set aside

Add the second teaspoon of oil to the pan. Then add the next two cloves of garlic. Then add the red pepper

Place two vegetable bouillons in the pan (or 2 cups of vegetable stock) and then add 2 cups of water. Season with tumeric, paprika, oregano, thyme and bay leaf. Stir well

Squeeze half a lemon over liquid

Once the water has a low boil, add 1 and 1/4 cup of washed rice, and parsley. Mix ingredients well.

Allow some of the water to boil off and then cover the rice. Let cook for 10 minutes.

Place all vegetables on top of the rice. Cover and cook for 8 minutes.