Recipe: rice baked w/vegetables

6 servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
2mediumsOnion, diced
1tablespoonGarlic clove minced
½cupBroccoli floweretts
1mediumPepper green, diced
3eachesCelery stalks, diced
24ouncesTomato paste canned, low
Salt
¼teaspoonThyme, ground
3smallsTomatoes plum
1cupRice white long-grain
Uncooked
3cupsVegetable Broth (home made)
1cupTomato Juice
1eachBay leaf
6ouncesMonterey Jack or cheddar
15ouncesKidney beans canned

Directions

Heat oil in a 2 qt oven proof casserole dish, add onions and garlic and cook over low heat for 4 to 5 minutes. Stir in the broccoli and peppers; stir cook over moderate heat for 1 minute. Stir in the celery; stir cook for 1 minute. Stir in the tomato paste (already combined with the thyme), plum tomatoes and kidney beans. Stir in the rice. Pour in the stock and tomato juice. Add the bay leaf and bring mixture to a low boil. Cover tightly and place in a 350 degree oven for about 40 minutes until liquid is absorbed and rice is tender.

Remove the bay leaf before serving. Serve sprinkled with grated cheddar cheese if desired.

Source: The Vegetarian Time Magazine Submitted By HENRY REINTGES On 07-15-95