Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the brine (liquid) from the olive jar, and rice.
Stir and bring to a boil.
Reduce heat to medium low and simmer uncovered, stirring occasionally until water boils down and barely skims the top.
Once the water level reaches the top of the rice, cover with a tight fitting lid so no steam escapes and cook 25-30 minutes. (Tip: if your lid doesn't have a good tight fit, place a paper towel over the pot then cover as pictured below)
Shut heat off and let the pot sit wit the cover on an additional 10 minutes.