Rice Baked With Vegetables

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onion - diced (medium)
1 tablespoon	15ml	Garlic clove minced
1/2 cup	73g / 2.6oz	Broccoli floweretts
1 cup	146g / 5.1oz	Pepper green - diced (medium)
3		Celery stalks - diced
24 oz	681g	Tomato paste canned - low
		Salt
1/4 teaspoon	1.3ml	Thyme - ground
3 teaspoons	15ml	Tomatoes plum (small)
1 cup	160g / 5.6oz	Rice white long-grain
		Uncooked
3 cups	711ml	Vegetable broth - (home made)
1 cup	237ml	Tomato juice
1		Bay leaf
6 oz	170g	Monterey jack or cheddar
15 oz	426g	Kidney beans canned

Recipe 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.

Source:
Dave Dameron

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