Heat oil in a large, non-stick frypan. Add onion and capsicum and fry until softened. Add rice and thyme and cook for 3 minutes, stirring constantly. Add 1 cup of chicken stock then reduce heat to a slow simmer.
Continue to cook, adding more stock when it dries out, until all the stock is used and the rice is soft, this will be about 20 minutes. Add the vegetables then stir in for 2-3 minutes. Serve with grated Parmesan cheese.
Use whatever vegetables you have available such as chopped celery, frozen peas, diced zucchini or anything you can think of.