Place the rice in a large bowl and rinse under cold running water for 5 minutes. Drain and set aside.
Heat the oil in a medium heavy saucepan over medium low heat. Add the onion and saute until soft, but not brown, about 5 minutes. Add the garlic and saute for 1 more minute to release the aromas. Add the peas, carrots and string beans, and cook slightly, about 2 minutes. Add boiling water and rice, cover tightly and simmer for 1520 minutes, or until liquid is absorbed and rice is tender. Stir with a fork and serve hot.
c.1997, M.S. Milliken & S. Feniger, all rights reserved