Prepare your veggies. Wash and grate, or finely chop, 2 cups of vegetables. Keep in mind, vegetables with a higher moisture content, like zucchini, should have the excess moisture squeezed out for best results. Simply put grated veggies on a tea towel, or paper towel, and squeeze the excess moisture out.

In a medium saucepan, heat oil or butter over medium high heat. Add your veggies to the pot and sauté for approx 3 mins. This helps cook away some of the moisture in your vegetables. Add in the rinced rice and garlic (if using), and sauté for 1-2 minutes more.

Add in chicken or vegetable broth and bring to a boil. Reduce heat to medium low, cover and cook for 13-15 minutes, or until the rice is tender and the liquid is absorbed.

Fluff with a fork and season with salt and pepper to taste. Serve warm.