How to make
The rice is washed and strained from the water. In a suitable pan with a non-stick coating, pour the olive oil and leave on the stove for 1-2 minutes.
Add the rice and wait for it to become transparent (the idea is for it to absorb the fat and so when it is cooked the grains do not to stick together).
Strain the canned vegetables from their own sauce and pour them over the rice. Add salt. At the end, top up with boiling water.
Let the rice simmer until it absorbs all the liquid. Then cover it with a lid, remove it from the heat and wrap it with a towel, so it steams up.
