2 cups mixed vegetables (fresh, frozen, or canned, drained and rinsed)
1 teaspoon oregano or thyme (or a mixture)
1/4 teaspoon pepper
Wash hands with soap and water.
In a large saucepan, bring water and broth to a boil. Add the rest of the ingredients. Reduce heat to simmer, cover the pan and cook for 20 minutes or until the rice and vegetables are tender. Serve warm.
Refrigerate leftovers within 2 hours or freeze for longer storage.