Rice with Vegetables

Peel and dice the onion, peel and slice the carrots into thin rounds, and chop the ripe tomatoes into small pieces. Rinse the long-grain rice under cold water until the water runs clear, then set aside.

Heat a generous drizzle of cooking oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes, stirring occasionally, until softened and lightly golden.

Add the sliced carrots to the pot and stir to combine with the onion. Cook for another 3-4 minutes until the carrots begin to soften slightly.

Add the chopped tomatoes to the pot and stir everything together. Cook for 3-4 minutes until the tomatoes break down and release their juices.

Add the rinsed rice to the pot and stir well to coat the grains with the vegetable mixture and oil. Toast the rice lightly for about 2 minutes.

Pour in enough water to cover the rice and vegetables by about 2 cm, then season generously with salt and pepper. Stir once to combine all ingredients.

Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the rice is fully cooked and the liquid is absorbed.

Remove the pot from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving warm.