Categories: Veggie, Main dish, Rice 
      Yield: 6 servings 
  
      2 T  Olive oil 
      2 md Onion, diced 
      1 T  Garlic clove minced 
    1/2 c  Broccoli floweretts 
      1 md Pepper green, diced 
      3 ea Celery stalks, diced 
     24 oz Tomato paste canned, low 
           Salt 
    1/4 t  Thyme, ground 
      3 sm Tomatoes plum 
      1 c  Rice white long-grain 
           Uncooked 
      3 c  Vegetable Broth (home made) 
      1 c  Tomato Juice 
      1 ea Bay leaf 
      6 oz Monterey Jack or cheddar 
     15 oz Kidney beans canned 
  
  Heat oil in a 2 qt oven proof casserole dish, add onions and garlic and 
  cook over low heat for 4 to 5 minutes. Stir in the broccoli and peppers; 
  stir cook over moderate heat for 1 minute. Stir in the celery; stir cook 
  for 1 minute. Stir in the tomato paste (already combined with the thyme), 
  plum tomatoes and kidney beans. Stir in the rice. Pour in the stock and 
  tomato juice. Add the bay leaf and bring mixture to a low boil. Cover 
  tightly and place in a 350 degree oven for about 40 minutes until liquid is 
  absorbed and rice is tender. Remove the bay leaf before serving. Serve 
  sprinkled with grated cheddar cheese if desired.