Heat the oil in a pot and sauté the chopped onion. Finely chop the vegetables and add them to the pot. Cook for 5 minutes, then add the rice (washed and rinsed in plain water until the water runs clear) and sauté for another 5 minutes.

Add the water and chicken bouillon to taste. Reduce to low heat and let it simmer. Do not stir too much to keep the rice from getting mushy.

Don’t let all the water evaporate; leave a little bit so the rice doesn’t dry out as it cools.