Place rice in a colander and rinse well.
In a blender or small food processor, puree the onion and garlic with the 1/3 cup of water. Set aside.
In a medium saucepan, add the 2 tablespoons of oil and heat on medium high.
Once the oil is hot, add the rice and sauté until opaque (do not let it turn golden).
Add the onion & garlic mixture to the rice and mix well. Turn the heat to medium low and let the rice absorb the onion/garlic liquid. About 2 minutes.
Add the salt to the chicken broth and mix well. Then add the chicken broth to the rice.
Add the vegetables.
Bring it to a gentle simmer then cover saucepan with lid. Reduce heat to very low and let cook undisturbed 15 minutes.
Remove from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes.
With a large fork gently fluff the rice and evenly disperse the vegetables.
Enjoy while warm
Store leftovers in fridge in an air tight container.