Rinse the rice 7 separate times in water and drain it. Add boiling water in a 1:2 ratio and let it boil until the liquid is absorbed. Separately, in a large pot, heat 1/3 cup (90 ml) of oil and fry the chopped onion, then the diced carrots and pepper, and finally the sliced mushrooms.
Once softened, add olives, chopped zucchini and season to taste with a little salt; you can even add black pepper to taste. Add the tomato paste, and once the vegetables become soft, add the rice and stir.
Season with spices and once the rice is completely ready, remove it from the heat. Mix with a little chopped parsley.