Place half of the vegetables in the container of an electric blender. Add stock, cover, and blend on high speed for four seconds, or until vegetables are chopped. Drain; reserve stock.
Repeat with remaining vegetables, re-using stock. Drain; reserve stock.
Heat the oil in a skillet. Add the rice and sauté for ten minutes. Stir in the reserved stock and the salt and pepper. Cover, bring to a boil, and cook for forty-five minutes. Add the chopped vegetables.