Rinse the basmati rice under cold water until the water runs clear. In a saucepan, add the rice and 400 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed.

In a frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced carrot, zucchini, and bell pepper. Cook for about 5-7 minutes until the vegetables are tender.

In a bowl, mix the softened cream cheese with the vegetable broth until smooth. Stir in the dried oregano, salt, and pepper.

Add the cooked vegetables to the rice, then pour the cream cheese sauce over the mixture. Stir well to combine and heat through for another 2-3 minutes. Serve warm.