Cut the zucchini into 1/4 inch (0.625 cm) thick rounds, finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), and cut the red bell pepper into small strips

Add the broth into a saucepan and heat with a medium heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add the sliced zucchini into the hot fry pan, mix it together, and then mix every 1 to 2 minutes

Once the zucchini is lightly browned, about 5 to 7 minutes, remove it from the pan and set aside

Using the same pan with the same heat, add in the chopped onion, garlic, carrot, and red bell pepper, mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the turmeric, paprika, and season with salt & pepper, mix together, then add in the rice and mix continuously

After sautéing the rice for 2 minutes, gently add in the simmering vegetable broth and mix together, then mix every 2 to 3 minutes, as this will help release the starch in the rice

After simmering the rice for 16 minutes, which in my case was 2 minutes shy of the rice being cooked through, add the sliced zucchini back into the pan and mix it together, simmer for another 2 minutes or until the rice is cooked through, then turn off the heat, add in the lemon juice, and give one final mix

Transfer into shallow bowls, and top off with chopped cilantro, enjoy!