Rinse the rice under cold water until the water runs clear.

In a medium saucepan, heat the olive oil over medium heat.

Add the diced onion and garlic, cooking until the onion is translucent, about 3 minutes.

Stir in the bell peppers, zucchini, and carrots. Sauté for another 5 minutes until the vegetables start to soften.

Pour the rinsed rice into the saucepan, stirring to coat it in the oil.

Carefully add the vegetable broth to the saucepan and bring to a boil.

Reduce the heat to a simmer and season with dried oregano, salt, and pepper.

Cover and let it simmer for about 15-18 minutes, or until the rice absorbs all the liquid.

Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.