1 1/2 cup onions, finely chopped
1 1/2 cup green peppers, finely chopped
1 1/2 cup celery, finely chopped
2 bay leaves
1 ts salt, or to taste
1/2 ts thyme
1 ts oregano
1/4 ts cayenne
1/2 ts tobasco
1 ts garlic powder
8 oz can tomato sauce
2 cup converted instant brown rice
3 cup vegetable stock
1/4 cup chopped scallions
2 tablespoon parsely
Saute onions, peppers and celery in 1T oil. Saute until lightly browned. Add seasonings and continue cooking for 5 minutes, stirring frequently.
Add tomato sauce and rice. Mix well. Cook 5 more minutes.
Add stock and bring to a boil. Reduce heat, cover pot, and simmer 20 minutes. Add scallions and parsley. Cook 5 minutes more.
I at least double the cayenne and tobasco, as well as garlic powder.