Wash and peel the carrots (you can use this potato peeler to peel the carrots so easily).
Cut the peeled carrots in half and then cut to make medium sized long pieces, keep it aside.
Wash and slice the green bell pepper, scrape out the seeds and discard the seeds completely. Slice the green pepper in long pieces and you may slice the pieces again in half if you wish. Keep the bell pepper slices aside along with the sliced carrots.
Heat oil in a medium sized pan and add the cardamom pods and bay leaves, fry for a few seconds.
Add the diced carrots and bell pepper, saute for about 2 minutes.
Add the rice, garlic and salt, stir everything well and saute for about another 1 minute.
Add the water to the pan and bring the mixture to a boil.
Once the mixture starts boiling, cover the pan and cook in low heat for 10 to 12 minutes or until the water is all absorbed.
If there is very little water remaining after the rice is cooked, you can keep the pan open and cook in high heat for about a minute or so for the water to evaporate. Keep watching to avoid the rice from burning at the bottom of the pan. Yummy and easy mixed vegetable rice is ready to be served! Enjoy the rice with any vegetable curry, chutney or whatever side dish you love to have it with!