Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  short grain or jubilee blend rice
  3               cups  liquid -- (juice from
                        -- tomatoes
                        -- broth water)
  1         28 oz. can  chopped tomatoes -- drained reserve
                        -- liquid
  2             stalks  celery -- diced
  1              large  onion -- diced
  2             cloves  garlic -- minced
  1                     bell pepper -- diced
  1        small   can  ortega chilis -- diced
  1         tablespoon  olive oil
     1/8      teaspoon  cayenne pepper -- if desired

Preparation:

Heat oil in deep skillet or 3 qt. sauce pan. Saute onion until translucent. Add rice and cook for 1 min. Add bell pepper celery ortega chili and liquid. Bring to a boil reduce heat and simmer for 50 min. Mixture should be creamy not dry. Makes 6 servings.

Nutritional Information:

242 Calories (kcal); 14g Total Fat; (50% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 87mg Sodium