Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice with 400 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.

In a frying pan, heat the olive oil over medium heat. Add the chopped bell peppers, zucchini, carrots, and broccoli. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

In a bowl, mix the softened cream cheese with the vegetable broth, garlic powder, onion powder, salt, and black pepper until smooth. Pour the sauce into the pan with the vegetables and stir to combine.

Add the cooked rice to the vegetable and sauce mixture. Stir well to combine all ingredients. Cook for an additional 2-3 minutes until heated through. Serve warm.