1 onion, chopped
2 celery stalks, chopped
1 carrot, finely chopped
1 clove garlic, minced
1 tbsp. butter
1 tbsp. oil
2 tbsp. flour
1 1/2 c. cooked rice
1 qt. tomatoes
1 tbsp. brown sugar
1/2 tsp. basil
1/2 tsp. oregano
2 c. chicken broth
Salt and freshly ground pepper to taste
1 c. light cream

In a pot or Dutch oven, saute onion, celery, carrot, and garlic in butter and oil until onion is golden. Stir in flour and rice and continue to saute until rice is lightly browned. Add remaining ingredients except cream. Simmer, covered, 1 hour. Stir in cream; check seasoning. Do not boil if reheating.