2 tbsp. olive oil
4 c. finely chopped celery
2 lg. chopped onions
2 sm. carrots, thinly sliced
1 green pepper, chopped
Hot chiles (optional)
1 c. brown rice
1 can tomato pieces and juice
2 tbsp. tomato paste or 1 can tomato sauce
2 c. chicken broth and water

Saute celery, onions, carrots, green pepper, and chiles, if desired, in olive oil until tender-crisp. Add rice, stir 1 minute. Add tomato pieces and juice (remove seeds, if practical). Add tomato paste or tomato sauce and chicken broth.

SEASONINGS:

1 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar
1 tbsp. Louisiana hot sauce
1/4 tsp. garlic (optional)
1 tsp. coriander (optional)
1 tsp. cumin (optional)
1/2 tsp. turmeric (optional)

Bake in 325 degree oven with lid for 40 minutes in 2-quart casserole. Do not stir. Serves 6 to 8.