1 c. brown rice, uncooked
2 c. water or vegetable stock
1 onion, minced
1 green pepper, diced
1 red pepper, diced
4 stalks celery, diced
3 cloves garlic, chopped fine
4 tbsp. oil
1 (28 oz.) can tomatoes
1 tsp. salt
1 bay leaf
1/2 tsp. oregano
1/2 tsp. basil
Dash of pepper
1/2 tsp. ground cloves
Dash of thyme
Dash of chili powder
1 c. grated cheese

Cook rice in vegetable stock. Saute onion, peppers, celery, garlic in oil. Add tomatoes. Add spices; let simmer while rice cooks. Combine in large casserole with rice. Cover with cheese. Bake at 350 degrees for 15 to 20 minutes. Serves 4.