Rinse Rice: Place 1 cup of rice in a sieve and rinse under cold water until water runs clear.

Sauté Aromatics: In a large saucepan over medium heat, warm 1 tbsp olive oil and sauté chopped onion and minced garlic until translucent and fragrant, about 3–4 minutes.

Toast Rice: Add the drained rice to the saucepan, stirring constantly for about 2 minutes to lightly toast and coat the grains in oil.

Simmer Rice: Pour in 2 cups vegetable broth, bring to a gentle boil, cover tightly, and let simmer 18–20 minutes until liquid is fully absorbed.

Rest Rice: Remove the pan from heat and keep covered for 5 minutes.

Cook Vegetables: In a skillet over medium-high, heat 1 tbsp olive oil and sauté diced carrots, bell peppers, peas, and zucchini for 4–5 minutes until crisp-tender.

Season & Combine: Fluff the rice with a fork, then add veggies, dried thyme, soy sauce, salt, and black pepper; stir gently over low heat for 1 minute.

Garnish & Serve: Transfer to bowls, sprinkle with fresh parsley or cilantro, and serve warm.