Spanish Rice

ChangeOne
This side dish -- long-grain rice speckled with nuggets of pepper,
onion, and garlic -- is the perfect complement to a fish or chicken
dish.

Number of Servings: 4

1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
4 oz mushrooms, sliced
2/3 cup long-grain white rice, uncooked
1 cup low-sodium tomato juice
1 cup chicken broth, preferably reduced sodium
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
4 plum tomatoes, halved, seeded, and diced

Lightly coat deep nonstick skillet with nonstick cooking spray. Saute
onion, green pepper, celery, and garlic until onion is almost soft, about
3 minutes. Stir in mushrooms and rice, and saute until rice turns golden,
about 2 minutes Stir in tomato juice, broth, salt, black pepper, and bay
leaf. Bring to boil over medium-high heat. Cover, reduce heat, and simmer,
stirring occasionally, 15 minutes. Stir in tomatoes. Cover and cook until
rice is tender and liquid is absorbed, about 10 minutes longer. Fluff with
fork to keep rice from sticking together. Remove from heat and discard bay
leaf. Before serving, divide into four equal portions (baseball) and
refrigerate extra.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/