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Print this Recipe    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.

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