No amounts of the vegetables are given.  It depends solely on your tastes and what your family will eat.  Gently saute them until mostly cooked, but still fairly firm.  Add 2 c. rice, stir and cook with the vegetables for one minute.  Add 4 c. hot water, about 3 teaspoons chicken soup base, and some parsley.  Stir, then bring to a boil.  Cover, turn down the heat, and simmer gently for 14 minutes.  Take off heat, fluff gently with a fork to distribute vegetables, and serve.

Be creative with this one!  Try adding green peppers, summer squash, peas (near end of cooking time for rice), and other treats from the garden.  Think about color, and what you can add to have a variety of colors in the dish.

If the pilaf is being made with brown rice, follow the same directions, except add another quarter cup of water and simmer, covered, for 45 minutes.

A simple meal-in-a-pan can be as easy as adding some chicken or other meat to the rice while it cooks.  If beef is used, perhaps using beef base would be a better choice.