1/2 c. celery, chopped
1 med. onion, thinly sliced
1/2 med. green pepper, chopped
1 c. brown rice, uncooked
2 tbsp. Ortega Taco Sauce (mild) or Pace Picante (mild)
3 (8 oz.) cans tomato sauce
3/4 c. hot water
1 tbsp. garlic powder
Dash of oregano and paprika

Heat water in skillet. Add the onions, green peppers, celery, and rice. Stir over high heat until lightly browned. Add the tomato sauce and the remaining ingredients. Bring to a boil. Cover tightly and simmer 25 minutes.