There is a formula for this dish. Make a sofrito with diced onion, green pepper and tomatoes. To this add the rice. I use 1/2 cup of bomba rice per person and as many vegetables as I have on hand. Sweet peppers, asparagus, corn coblets, frozen peas, artichokes and olives are a sampling of what you could use. For each cup of rice, I add 2 1/2 cups of vegetable stock. Seasoning is saffron, smoked paprika and sea salt. So easy. Top it with lemons and you are ready to go.
Saute the sofrito with the rice. Add the water and bring to a simmer. Add all the vegetables. Saute for about 25 minutes or until the rice is tender. Do not stir. It is desirable to have a crusty bottom.