Chile Rice and Vegetables

Looking for a southwest side dish to spice up your Thanksgiving meal? This recipe is from Christmas in New Mexico by Lynn Nusom. Permission to print the recipe granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

2 Tbsp. OLIVE OIL
1 ONION, peeled and chopped
1 CARROT, diced
1 stalk CELERY, diced
1 RED BELL PEPPER, seeded and diced
1 cup uncooked BROWN RICE
2 cups CHICKEN BROTH
1 cup WATER
1 TOMATO, peeled and chopped
1 Tbsp. fresh PARSLEY, chopped
1 tsp. CILANTRO, chopped
2 tsp. ground RED CHILE POWDER
1 tsp. ground BLACK PEPPER
1/2 tsp. SALT

Pour olive oil into a 2-quart Dutch oven or heavy pan and heat for a couple of minutes over high heat. Put onion, carrot, celery and bell pepper into pan; stir and turn heat down to medium. Cook for 5 minutes. Stir in rice. Add chicken broth, water, tomato, parsley, cilantro, chile powder, pepper and salt. Cover and cook over low heat, for 45 minutes or until the rice is done.

Serves 6 as a side dish.