1 tbsp. vegetable oil
1 c. chopped celery
1 c. chopped onion
1 clove garlic, minced
1 tsp. basil
1 (28 oz.) can whole tomatoes in thick puree
1 (16 oz.) can whole tomatoes in juice
1 (13 3/4 oz.) can chicken broth
1 c. water
1/4 tsp. Tabasco
1/2 c. long grain white rice

Heat oil in large saucepan over medium-high heat. Add celery, onion, garlic and basil; cook, stirring occasionally, 8 to 10 minutes or until vegetables are soft. Add tomatoes with puree, tomatoes with juice, chicken broth, water and Tabasco, breaking up tomatoes with spoon. Bring to boil. Stir in rice, reduce heat; simmer 20 to 25 minutes or until rice is tender. Yield: about 8 cups.