Fry the onion, finely chopped, and the other vegetables ( diced ) in 8 tablespoons of olive oil over medium heat, stirring often with a spoon.

Keep the saucepan covered so that the vegetables sweat in their own juice for as long as possible. As soon as you see that the juice is seeping out is no longer sufficient, add enough water to completely cover them. Leave too cook slowly for about an hour, with the lid on, seasoning with salt and pepper.

Finally, add the rice and boiling water to submerge everything again. Stirring frequently, simmer gently for another 15 to 20 minutes.

Enjoy!!!!