Rice baked w/vegetables

 
                          Rice Baked W/Vegetables
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Veggie                           Main dish
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       T            Olive oil
    2       md           Onion, diced
    1       T            Garlic clove minced
      1/2   c            Broccoli floweretts
    1       md           Pepper green, diced
    3       ea           Celery stalks, diced
   24       oz           Tomato paste canned, low
                         Salt
      1/4   t            Thyme, ground
    3       sm           Tomatoes plum
    1       c            Rice white long-grain
                         Uncooked
    3       c            Vegetable Broth (home made)
    1       c            Tomato Juice
    1       ea           Bay leaf
    6       oz           Monterey Jack or cheddar
   15       oz           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.
  
 
 
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