2 lg. onions diced
1 bunch scallions diced
2 c. rice uncooked
1 sm. can Hunt's tomato sauce
1 (16 oz.) can peeled tomatoes
1/2 green pepper diced
Up to 1/2 lb. mushrooms, cleaned & sliced (optional)
Enough oil to just cover bottom of lg. saucepan
1 clove garlic diced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. chili powder
Celery seed
Marjoram
Bay leaf
Oregano
Thyme
Basil

Saute onions, scallions, green pepper, garlic and mushrooms. When pepper and onions are soft and tender, add rice, dry and uncooked and brown stirring constantly for about 1 minute until all ingredients are thoroughly mixed. Add tomatoes and tomato sauce. Add about 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon chili powder, 1 tablespoon dry mustard, pinch of oregano, marjoram, thyme, celery seed, basil, 1 bay leaf and 1 tablespoon sugar. Mix. Reduce heat. Add 2 cups water; partially cover. Cook until rice is tender. Add water in small quantities each time that rice becomes dry. Serves 4 to 6.