2 (28 oz.) cans tomatoes, undrained
1 lg. onion, chopped
1 green pepper, chopped
3/4 c. brown rice
1 can kidney beans, undrained
1 1/2 tsp. salt
Bay leaf
1 stick celery, chopped
1 lg. can corn, or corn cut from 2-3 cobs or 1 c. frozen
1 can green chilies (opt.)
1/2 tsp. chili
1/4 tsp. marjoram
1/4 tsp. sweet basil
1/4 tsp. oregano
1/8 tsp. black pepper
1 tbsp. Worcestershire sauce
2 cloves garlic

Saute onion and green pepper in a large skillet or pot in 2 tablespoons vegetable oil. Add all other ingredients and simmer for about an hour, or until the rice is tender and fluffed. If the chili is too thick, add water or tomato juice. TOPPING: Sour cream, shredded cheese, olives.