| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
Veggie, Main dish, Rice |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
md |
Onion, diced |
| 1 |
tb |
Garlic clove minced |
| 1/2 |
c |
Broccoli floweretts |
| 1 |
md |
Pepper green, diced |
| 3 |
|
Celery stalks, diced |
| 24 |
oz |
Tomato paste canned, low |
|
|
Salt |
| 1/4 |
ts |
Thyme, ground |
| 3 |
sm |
Tomatoes plum |
| 1 |
c |
Rice white long-grain |
|
|
Uncooked |
| 3 |
c |
Vegetable Broth (home made) |
| 1 |
c |
Tomato Juice |
| 1 |
|
Bay leaf |
| 6 |
oz |
Monterey Jack or cheddar |
| 15 |
oz |
Kidney beans canned |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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