Bring water to a boil and reduce the heat. Add salt to taste.
Simmer for 35 min over medium-low heat. While the rice is being cooked, place a medium size skillet on the stove over medium heat.
Put extra virgin oil on the skillet and add onions, bell pepper and mushrooms. Sauté them until onions have a slightly golden color and mushrooms are ready. Add salt and black pepper to taste. Turn off the heat.
Put this mix of vegetables into a blender and blend them together using a pulse or grind mode to create an almost creamy consistency.
When the rice is ready, mix rice and a creamy mixture that we created. Sprinkle each serving size plate with oregano leaves.