Makes 6 servings

Ingredients

1 ½ to 2 cups brown rice
2 tablespoons olive oil
½ cup celery, finely chopped
1 onion, chopped
1 green pepper, chopped
1 yellow or red bell pepper, chopped
½ cup broccoli florets, fresh or frozen
½ to 1 can stewed tomatoes, unsalted
1 tablespoon tarragon (optional)
1 teaspoon black pepper
pinch cayenne pepper (to taste)

Directions

1. Cook rice according to package instructions.
2. Stir-fry all vegetables (except tomatoes) in olive oil in a large skillet. Cook to desired softness.
3. Add cooked rice, tomatoes and seasoning.
4. Cover and cook slowly for 15 to 20 minutes.