Set a heavy bottomed skillet (cast iron or non stick) on medium high heat and add the oil.
Once the oil is nice and shiny add cumin seeds and wit for them to splutter.
Add in ginger, garlic and green chili (see notes).
Add onions, carrots, corn and zucchini and saute for about 2-3 minutes.
Mix in spinach and cook till spinach is wilted and the moisture evaporates, another 3 minutes.
Now add the tomatoes and cook for another minute.
Add rice, break up any large clumps of rice and add all the seasonings. Mix well and heat until the rice and nice and hot, about 2 minutes.
Add chopped cilantro and lime juice. Mix, check and adjust salt if needed.
Serve hot!