1 cup water
3 tablespoons olive oil
3 cups uncooked long-grain rice
2 sweet potatoes, cut into 1/2 inch cubes
1 small green bell pepper, chopped
2 small carrots, peeled and chopped
1 small white onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a medium saucepan bring water to a boil over medium heat. Add the rice and stir. Reduce the heat to medium low; cover and simmer for 20 minutes.
Meanwhile, brown potatoes in a skillet over medium heat. Stir in potatoes, bell pepper, carrots and onion. Cook until potatoes are tender, then add potatoes and onion to the pot. Simmer over medium for another 10 minutes.
Return the rice and soup to the stove and cook together on high heat until the rice and onions are tender, about 3 to 5 minutes.