Spicy Hillbilly Rice

• 2 Tbsp. olive oil
• 1/2 c. finely chopped onion
• 1/2 c. finely chopped celery
• 1/4 c. chopped green bell pepper
• 1 Tbsp. minced garlic
• 1 Tbsp. dried basil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 c. uncooked long-grain white rice
• 4 c. tomato juice
• 1 Tbsp. chili powder

1. In a large kettle (4 to 6-quart), place olive oil over heat (medium-low to medium). Add onion, celery, bell pepper, garlic, basil, salt and pepper. Cook until vegetables are tender-crisp. Stir frequently. Add uncooked rice and stir to blend well. Cook for about 2 minutes. Add tomato juice and chili powder. Stir to blend. Bring to a boil; reduce heat to low, cover and cook until all liquid is absorbed and rice is tender. Serve with shredded Cheddar cheese, if desired. Serves about 8.

olive oil, onion, celery, green bell pepper, garlic, basil, salt, black pepper, longgrain white rice, tomato juice, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86322 (may not work)