1 lg. onion, coarsely chopped, about 2 c.
1 c. sliced celery, 1/4 inch
2 garlic cloves, minced
1 tbsp. vegetable oil
2 (about 14 oz. each) cans chicken broth
1 (14 1/2 or 16 oz.) can whole tomatoes, undrained, coarsely chopped
1 c. sliced carrots, 1/4 inch
1/2 c. uncooked rice
1/2 c. Picante sauce
2 tsp. crushed basil leaves
1 lg. leek - white and green parts only, 1/4 inch thick, separated into rings
1/4 c. chopped parsley

Cook onion, celery, and garlic in large saucepan or Dutch oven, 4 minutes. Add broth, tomatoes, carrots, rice, Picante sauce, and basil. Bring to boil; reduce heat. Cover and simmer 15 minutes. Stir in leeks; cover and continue to simmer 10 minutes. Stir in parsley. Makes 6-8 servings.