Dice all vegetables small. Saute veg in the hot oil in a deep pan with a lid. When onion starts to colour, add rice and bay leaf and sautee gently.
There are two ways to cook the rice: 1) Stir in the water half a cup at a time as for risotto. This takes considerably longer as you have to wait for each lot of water to be absorbed. 2) The lazy way (my way!): Add all the water at once, cover and cook as normal for rice.
When the rice is done, it is traditionally moulded in flan cases or ramekins for individual servings and then turned out on the plate, and covered with a few tablespoons of tomato sauce.Serve with fried plantains, or as a side dish with soysages, tofu pups, etc.
Source of recipe: A veganised version of a traditional Spanish favourite.