1. Preheat oven to 250 degrees. 2. Heat oil and add onion. Cook stirring occasionaly until soft and tender. Add carrots and cook for an additional minute. Than add potatoes and cook stirring until potatoes get a thin crispy crust. 3. Wash and drain rice and add it in the pan with potatoes. Add salt and pepper, red pepper and parsley, mix and add hot water. Water level should be about 1/2 inch above the vegetables. Bring it to a boil and put into oven on the lowest rack. Bake for 15 minutes. 4. Serve with fresh salad. Note: You can add 2 or 3 whole pickled peppers on the top of the vegetables before you put the pan into the oven. This will give the dish an extra freshness and a special savour.