Prepare the Base: Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Cook the Vegetables: Add the sliced mushrooms to the pan and cook for 4–5 minutes until softened and slightly browned. Stir in the diced bell pepper and cook for an additional 2 minutes, ensuring the vegetables are evenly mixed.

Toast the Rice: Add the rice to the pan and stir it with the vegetables, allowing the grains to toast slightly for 1–2 minutes. This step enhances the nutty flavor of the rice.

Add the Broth and Spices: Pour in the vegetable broth (or chicken broth) and stir in the dried thyme, oregano, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the liquid is fully absorbed.

Finish and Garnish: Once the rice is cooked, fluff it gently with a fork and adjust the seasoning if necessary. Garnish with freshly chopped parsley for a burst of freshness before serving.