Chop the onion, garlic, bell pepper, zucchini, and broccoli.

Rinse the rice under cold water until the water runs clear.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and garlic, sauté until translucent, about 5 minutes.

Add the bell pepper, zucchini, and broccoli, and cook for another 5-7 minutes until tender.

Stir in the rinsed rice, paprika, salt, and pepper.

Pour in the vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork, stir in soy sauce if using, and serve hot.