1 can peas
1 lg. can tomatoes
1 can corn

Pour juice from each can into a pan and cook down to about 1 1/2 cups.

1 jar pimento or 1 med. red pepper, chopped
1 med. green pepper, chopped
1 lg. onion, chopped
1 1/2 c. celery, chopped

Do not chop above ingredients too small.

1 full c. raw rice
2 c. boiling water
1 tsp. butter and salt to taste

Saute all hard vegetables in 1 to 1 1/2 cubes of butter. Add vegetables to rice, with water. Mix well. Add peas last so they won't be mashed. Mix lightly. Bake in large casserole at 350 degrees for 45 minutes to 1 hour.