Vegetable Rice

I was watching a show on Food Network and I saw rice being cooked in a very unique manner, and I thought, no way! That wont work, or will it? I tried an Indianized version of their recipe, and it was so good, I had to add this recipe to my list of favourites. The good thing about this rice is that it can be cooked in a saucepan, and also that the grains of rice don't clump together. It tastes wonderful even when it is cold (very useful for my lunch box!)
The vegetables are all optional. Feel free to mix and match with your personal favourites.

Ingredients:
Rice: 2 cups, medium grained, washed well and drained
Vegetable stock: 4 cups, can be substituted with plain water
Red bell peppers: 2, chopped
Green bell peppers: 2, chopped
Green chilies: 4, chopped
Onions: 1, red, chopped
Peas: 1 cup
Red Pepper Eggplant Spread: 4 tbsp (recipe)
Cumin seeds: 1 tbsp
Red chilies: 3, broken
Turmeric: 1/4 tsp
Asafoetida: 1/4 tsp (hing, ingua)

Method:
To a large saucepan, add the olive oil, cumin seeds, red chilies, turmeric and asafoetida.
Add the rice. Saute for 5 to 6 minutes, till the rice looks crisp.
Add the chopped vegetables, including the green chilies and the frozen peas.
Saute till the onions look translucent.
Add the spread. Mix well. Add 2 tsp salt.
Add the vegetable stock or water. Cover and simmer till the liquid is absorbed.
Serve hot garnished with cilantro.

Nutritional Information:
Per serving of 169 gms (or 1/8th of recipe)
Calories: 237
Calories from fat: 22
Total fat: 2 gm (4% of DV)
Saturated fat: 0 gm (2% of DV)
Trans fat: 0 gm
Cholesterol: 0 mg
Sodium: 608 mg (25% of DV)
Carbohydrates: 48 gm (16% of DV)
Dietary Fiber: 3 gm (10% of DV)
Sugars: 5 gm
Proteins: 5 gm

Vitamin A: 35% of DV
Vitamin C: 208% of DV
Calcium: 3% of DV
Iron: 10% of DV

Percent daily values are based on a 2000 calorie diet. Values may vary based on individual dietary values.

Breakdown of caloric values:
Carbohydrates: 83% Fats: 9% Proteins: 8%