Cut the onion into small bits and put it to fry in a little hot oil. Cut the red, green peppers and carrots into small pieces. First, add the carrots to the onion until softened.
Finally, add the peppers. Fry all the vegetables for about 2-3 minutes. Wash the rice and place it in a lightly greased tray. Season it to taste with the crushed broth cube, pepper and salt, then mix it.
Add the vegetables to the rice. Pour water into the tray nearly up to the top. Bake the rice at 392°F (200 °C) for about 20-30 minutes.