2 tbsp. butter
1 (1 lb.) can tomatoes, forced through sieve
1/4 c. water
Few celery leaves, chopped
1/2 tsp. instant minced onion
1 sm. bay leaf
1/2 tsp. brown sugar
2 tbsp. uncooked rice
Salt, pepper, to taste

Put butter in saucepan and heat carefully until well browned. Add remaining ingredients; bring to boil and simmer covered, stirring occasionally. Cook 15 minutes, or until rice is tender. Remove bay leaf. Yields: about 1 1/2 cups.