1 c. long grain brown rice
2/3 c. water
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped red or green bell pepper
3/4 c. tomato sauce
1 tsp. lemon juice
1 tsp. mild chili powder
1/4 c. canned diced green chilies
2 cloves garlic, minced
2 tbsp. minced shallots
1/2 c. water or stock of choice
1 scant tbsp. cumin
1/4 tsp. garlic powder
Parsley for garnish

Lightly brown the rice in a large pan in the oven. Bring to 2/3 cups water to a boil in a saucepan and add the rice. Bring to a boil again, lower heat, cover, and simmer for 45-50 minutes or until the liquid is absorbed. Turn off the heat, but leave the pot on the burner, covered, to steam for approximately 10 minutes. Do not stir the rice.

Meanwhile, saute the vegetables in the 1/2 cup water or stock in a skillet. Add the tomato sauce, soy sauce, lemon juice, and seasonings; heat and stir to blend flavors. Combine the seasoned vegetables with 3 cups of the cooked rice (there will be some rice leftover). Mix thoroughly. Serve immediately or transfer to a casserole and keep warm in a slow oven. Garnish with parsley. Makes 4 cups.