El Gato Gordo'S Mexican Rice - cooking recipe

Ingredients

2 Tbsp. margarine
2 c. long grain rice
1 (8 oz.) can tomato sauce
1/2 tsp. minced garlic
1 Tbsp. chicken stock base
1 Tbsp. chili powder
3 1/2 c. water
1 large tomato, diced
1 medium green pepper, cut in 1/2-inch squares
1 medium onion, diced
3 stalks celery, cut in 1/4-inch slices

Preparation

Melt margarine in large skillet.
Add rice and cook until golden brown.
Add tomato sauce and cook until dry.
Add garlic salt, chicken base, chili powder and water.
Cover and steam for 20 minutes.
Add tomato, green pepper, onion and celery; steam 25 minutes longer, until rice is tender, but not dry.
Makes 8 servings.