Rice: RICE & VEGETABLES by Recipe Cottage

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	RICE & VEGETABLES

		3 tbsp olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 cups uncooked long-grain white rice 3 1/2 cups water or half unsalted chicken broth and half water 2 tsp salt 1/2 cup pared and finely chopped carrot 1/2 cup finely chopped celery 1/2 cup diced sweet red onion 1/2 cup diced green bell pepper Heat one tbsp oil in a heavy saucepan. Stir in the onion and garlic, and saute, stirring just until tender, about 5-minutes. Stir in the rice until coated with oil. Add the water (or broth and water) and salt, then heat to boiling. Cover and cook the rice over medium-low heat until the liquid is absorbed and the rice is tender, about 15-minutes. Meanwhile, heat the remaining 2 tbsp of oil in a large skillet. Add the carrot, celery, and red onion, and saute, stirring, until tender but not browned, about 5-minutes. Add the green bell pepper and saute until crisp-tender, about 2 minutes. Set aside. Toss half of the sauteed vegetables with the cooked rice just before serving. Spread a mound of the rice in shallow soup plates and top with the beans. Garnish each with a spoonful of the remaining sauteed vegetables.