Chop the onion finely and fry in 4-5 tbsp sunflower oil. Add the diced carrots, peppers and potatoes. When the vegetables are soft fits well wash the rice and stew until the rice swell. Add the peeled and chopped tomatoes and parsley and pour all the vegetables in the pan. Pour 600 ml water, seasoned with salt and pepper and bake in a moderate oven until the fat remains.