Finely chop the vegetables. Heat the olive oil over medium heat in large pan. Saute the vegetables until they are translucent and soft.
Add the rice to the pan, stir and brown the rice for about 8 minutes, stirring frequently to prevent burning and the rice from sticking to the pan. Next sprinkle in all the spices, stir and cook for another 2 minutes.
Pour the vegetable broth into the pan and stir well. Turn the heat up to medium high and allow the rice to start to boil. Once the rice begins to boil turn heat down to a low setting cover and cook for another 15 minutes or until the rice is soft and cooked through. About halfway through the cooking time check the rice and make sure the water has not completely evaporated, if so stir in a little more. You can
Add a tablespoon at a time if needed to continue cooking the rice until it is soft.
If you would like to give the rice a little tangy taste add the juice of a small lime or lemon, or you can adjust to your taste. Serve as a side dish or double the recipe for a large main portion. You can also sprinkle some cayenne or chile powder over the dish to give it a little extra spiciness.