2 c Long grain white rice 4 c Veg. stock -OR- 4 c Water and 2 veg. bullion Cubes 1 6-ounce can tomato paste 3 Cloves garlic, minced 2 Onions, chopped 2 Stalks celery, chopped 1 Bell pepper, seeded, Stemmed, and chopped (that's A capsicum for you folks on The other side of the lake) 2 ts Paprika 3 tb Margarine 1 ts Salt 1/2 ts Basil 1/2 ts Oregano 1/2 ts Chili powder In a large pot, melt margarine over medium heat. Add onions, garlic, and rice. Stir for about 5 minutes. Add stock, celery, green pepper, tomato paste, and spices. Stir, reduce heat to medium-low, cover, and let cook for 45 minutes to one hour. Stir occasionally, and add some water if needed. Ready when rice is tender. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.