Ingredients
1 stalk chopped celery
1 carrot chopped
1 onion chopped
1 clove garlic minced
1 pablano pepper chopped
3 plum tomatoes chopped
2 cups white long grain rice
4 cups water
1 tablespoon chicken boullion granules
or (3 boullion cubes)
Preparation
In a 3-4 quart sauce pan: Sautee celery, carrot, onion, garlic and pablano about 2-3 minutes. Salt to taste
add: tomatoes and cook another 2-3 minutes
add: rice to pan and cook with the celery/tomato mixture for another 2 minutes.
add: 4 cups water and chicken boullion, stir.
Cover and simmer for 15 minutes.
Turn off heat and let sit 5 more minutes with cover on.
Fluff rice with fork and serve.
