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In a large saucepan, bring 1 ¾ cups of the water to a boil. Add the rice. Reduce the heat to medium, cover and simmer for 45 to 50 minutes, until the rice is tender and all water has been absorbed.
Bring the remaining 1 cup of water to a boil in a large saucepan over high-heat. Add the broccoli and carrots and cook for 2 minutes. Add the peas and cook for 1 more minute. Remove from the heat and strain the vegetables in a colander.
Add the vegetables to the rice. Sprinkle in the chives, garlic powder, sea salt and black pepper. Stir to combine all ingredients and serve.