Jambalaya Rice

Veggie Ingredients:

1 bunch of shallots

½ onion

2 stalks of celery

½ red pepper

1 small jar of red sweet pimento peppers

1 small jar of sliced mushrooms

Rice Ingredients:

One 28oz can of petite dices tomatoes

1 tsp of salt

½ tsp of paprika

A dash of cayenne

¼ cup of melted butter

1 cup of uncooked rice

Directions for the veggies:

In a saucepan, brown the above in butter until tender.

Note: This part can be done ahead of time.  I usually do 5 or 6 batches; divide them in equal amounts and freeze them to make several times.

Directions:

Put the rice in a Pyrex loaf pan. Pour in cooked veggies and mix.  Add canned tomatoes, salt, paprika, cayenne and melted butter.  Stir thoroughly.  Cover with aluminum foil and place in the oven at 365 degrees for 1 hour of until the rice is done to your liking. Serve warn as a side dish with your favorite main course.