If using basmati or Asian rice it's best to wash and soak for 30 mins before cooking.
Use a wide face skillet for cooking rice to ensure even cooking.
Saute' onions, garlic, and ginger in oil for about 2 minutes until translucent.
Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more.
Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.
Add stock, fresh herbs - and stir well.
Season with salt and pepper.
Let come to a boil - then lower the heat to a minimum low.
Cover the pan and let cook on low for 15 minutes undisturbed.
After 15 minutes - switch the heat off and let the rice rest for 10 minutes.
When ready to serve - fluff the rice with a fork.
Garnish with more fresh herbs.