Spanish Rice

4 tbsp. olive oil

1 medium onion, chopped

1 small green bell pepper, chopped

2 cloves garlic, minced

1 rib celery, diced

1 cup mushrooms, chopped

2 large tomatoes, peeled & chopped

1 cup long-grain rice, raw

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups chicken broth or stock



Preheat oven to 375 degrees F. Lightly oil a 2-quart casserole. Heat the olive oil in a skillet and add the onion, green pepper, garlic, celery, and the mushrooms. Cook over medium low heat, stirring often for 5 minutes.



Transfer to a casserole dish and add the tomatoes, rice, salt, and pepper. Pour in the broth, stir well, cover and bake for 30 minutes. Remove from oven and stir, return to oven and bake for another 30 minutes.



* Makes 4 servings.