A light and simple dish that can be served warm alongside a piece of grilled fish or at room temperature as a rice salad.
Put on a large pot of water and add the rice while the water is cold. Bring to a boil, add a pinch of salt, and boil for 40-45 minutes or until the rice is tender. Drain.
Heat the olive oil over medium heat in a large skillet. Add the chopped chili and garlic and saute for a few minutes. Add the vegetables and cook until the zucchini and pepper are tender. Add the rice and heat through, allowing the flavors to meld. Season to taste.