1 chopped onion
1 diced green pepper4 ribs of celery, diced
3 cloves garlic, minced
olive oil
2 cups rice
4 cups chicken broth
2 cubes chicken bouillon or 2 teaspoons of granules
1/4 cup of tomato sauce (you can use jarred spaghetti sauce)
Cover the bottom of a large pot (that has a tight lid) with
a layer of olive oil to coat. Over medium heat add the chopped
veggies and rice. Stir every minute or so to keep the rice from burning. You want
the rice to brown and the veggies to get tender. When the rice is light brown
add the chicken broth, bouillon and tomato sauce to taste (don't put in
too much so it doesn't overpower the other flavors). Put the lid on the pot and
let it come to a low boil. Leave the lid on, turn heat to low and cook for 15 to 20
minutes. Do not lift the lid and do not overcook (it will turn mushy). When the
time is up taste a spoonful from the center- if it is done turn off heat and
leave lid ajar so it can breathe - if it isn't tender, put lid back on and cook a
few more minutes.