Romanian Vegetable Rice

Rinse the rice in cold water until the water runs clear, then drain well. Peel the onion and carrot, remove the seeds from the bell pepper; dice everything finely.

Heat the oil in a heavy-bottomed pot over medium heat. Add the onion and carrot and sauté for 4–5 minutes, until the onion turns translucent.

Add the bell pepper and cook for another 3–4 minutes, stirring, until the vegetables soften but don't brown.

Add the drained rice, stir, and sauté for 1–2 minutes so each grain gets coated in oil.

Add the canned tomatoes, hot water, salt and black pepper. Bring to a boil, stir once, cover with a lid and simmer over the lowest heat for 18–20 minutes, until the rice has absorbed the liquid.

Remove the pot from the heat and let the rice sit covered for 10 minutes: during this time the grains will finish steaming and become fluffy.

Gently fluff the rice with a fork, taste for salt, and serve hot; sprinkle with fresh parsley if desired.