Soak the rice in enough water to cover it overnight. The next day, drain the water, rinse the rice well, and cook it in 6 1/3 cups water (1.5 liters) with 1 teaspoon sea salt and 1 teaspoon olive oil. When the water with the rice comes to a boil, reduce the heat to low and cover. Cook for about 40 minutes. Once the rice is cooked, drain and rinse with cold water.

Dice the vegetables into small cubes.

Heat the coconut oil in a skillet over medium heat. Sauté the minced garlic and diced onion for a few seconds.

Add the diced vegetables, season with sea salt and a pinch of black pepper, and sauté for about 1 1/2 minutes.

Add the cooked, drained, and rinsed rice to the skillet with the vegetables. Stir and mix evenly for about 1 more minute. Season with sea salt. Cover and turn off the heat.