1 1/2 c Onions; finely chopped
1 1/2 c Green peppers;
- finely chopped
1 1/2 c Celery; finely chopped
3 c Assorted vegetables of your
- choice; such as carrots,
- zucchini, and corn
2 Bay leaves
1 ts Salt; or to taste
1 ts Thyme
2 ts Oregano
1/2 ts Cayenne pepper
1/2 ts Tabasco; or to taste
2 ts Garlic powder
15 oz Can tomato sauce;
- reserve 1 c
2 c Converted instant brown rice
3 c Liquid (see directions)
Saute vegetables in 1 tb oil. Saute until lightly softened. Add
seasonings and continue cooking for 5 minutes, stirring frequently.
Add the reserved 1 cup tomato sauce, and the rice. Mix well. Cook for
5 minutes.
Add liquid. I use the rest of the canned tomato sauce, mixed with
enough water to measure 3 cups. You can use vegetable stock, water,
the tomato sauce with water, leftover vegetable juice from canned
vegetables, potato or bean cooking water, etc. Bring to a boil.
Reduce heat, cover pot, and simmer 20 minutes.
