Tomato & Rice Contributor: Linda Clontz, Old Fort, NC Serves: 12
Ingredients:
1/2 c. water 1 c. onion, chopped 1 c. celery, chopped 2 c. brown rice, cooked	1 can (46 oz.) tomato juice or 2 cans (28 oz.) tomatoes, chopped 4 tsp. low sodium instant chichen bouillon 1 tsp. basil 1/2 tsp. dill weed
Cooking Instructions:
1. In a Dutch oven or soup kettle, saute onion and celery in water over medium heat 5 minutes. 2. Add all other ingredients, bring to a boil and simmer 15 minutes. Preparation time: 15 minutes Cooking time: 20 minutes
Serving Suggestions:
Nutrition Facts:
Per serving: 123 Calories (kcal); 1g Total Fat; (0% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 11mg Sodium Fiber 1