Categories: Soups/stews, Vegetables, Appetizers 
      Yield: 4 servings 
  
------------------------------PHILLY.INQUIRER------------------------------ 
      2 tb OIL                               1/4 c  TOMATO JUICE 
    1/2 tb RAW RICE                            1    CHICKEN BOUILLON CUBE 
      1    SMALL ONION                         1 tb PARSLEY MINCED 
      1    PLUM TOMATO,CHOPPED FINE          1/8 tb BLACK PEPPER 
      2    CLOVES GARLIC                       1 tb GREEN PEPPER MINCED 
  2 1/2 c  CHICKEN BROTH                       3    SHAKES HOT SAUCE 
    1/2    STALK CELERY,INCLUDING              1    SMALL CARROT PEELED,DICED 
           LEAVES MINCED                   
  
     IN SAUCEPAN,HEAT OIL.ADD ONION,GARLIC,CELERY,PARSLEY,GREEN 
  PEPPER,CARROT,RICE.SAUTE BRIEFLY,OVER MEDIUM HEAT,JUST UNTIL ALL SOLIDS AR 
  LIGHTLY COATED WITH OIL.ADD TOMATO,CHICKEN BROTH,TOMATO JUICE AND BOUlLLON 
  CUBE.COVER PAN AND BRING TO BOIL,REDUCE HEAT AND SIMMER FOR ABOUT 30 
  MINUTES,UNTIL VEGETABLES ARE AND RICE ARE FULLY COOKED AND TENDER.ADD PEPP 
  AND HOT SAUCE AS INDICATED OR ASDESIRED.SERVE HOT.MAKES FOUR TO FIVE 
  SERVINGS.