2 tbsp. olive oil
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. chopped green bell pepper
1 tbsp. minced garlic
1 tbsp. dried basil
1 tsp. salt
1/2 tsp. black pepper
2 c. uncooked long-grain white rice
4 c. tomato juice
1 tbsp. chili powder

In a large kettle (4 to 6-quart), place olive oil over heat (medium-low to medium). Add onion, celery, bell pepper, garlic, basil, salt and pepper. Cook until vegetables are tender-crisp. Stir frequently. Add uncooked rice and stir to blend well. Cook for about 2 minutes. Add tomato juice and chili powder. Stir to blend. Bring to a boil; reduce heat to low, cover and cook until all liquid is absorbed and rice is tender. Serve with shredded Cheddar cheese, if desired.

Serves about 8.

Serving Suggestion: For a quick and easy skillet supper, begin this recipe with a pound of browned, crumbled hamburger meat or sausage.