Recipe: rice baked w/vegetables

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
2 mediums Onion, diced
1 tablespoon Garlic clove minced
½ cup Broccoli floweretts
1 medium Pepper green, diced
3 eaches Celery stalks, diced
24 ounces Tomato paste canned, low
¼ teaspoon Thyme, ground
3 smalls Tomatoes plum
1 cup Rice white long-grain
3 cups Vegetable Broth (home made)
1 cup Tomato Juice
1 each Bay leaf
6 ounces Monterey Jack or cheddar
15 ounces Kidney beans canned

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

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