Rinse the rice thoroughly and drain. Chop the onion, green beans, and carrots very finely. (I use a grater when I am short of time). Pour the oil in a medium or large saucepan and add the chopped vegetables, sauteing them for a few minutes or until oil is orange in color from the cooking carrots. Add teh wet rice, being careful to avoid the popping oil and mix thoroughly for a couple of minutes, letting the rice dry and brown a tiny bit. Add the water and stir to make sure none of the rice is stuck to the bottom of the pan. Add the chicken consomme and then salt to taste. You can add other vegetables such as sliced green peppers, a can of drained sweet corn or peas, etc. Keep an eye on the rice as the water level drops, stirring occasionally. When there is only a little water left, turn the burner on low and cover the pan, letting the rice steam cook for about 10 minutes. When all the water has evaporated, turn the heat off, fluff the rice, and serve.
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