Spanish Rice

4 Tbsp olive oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 rib celery, diced
1 cup chopped mushrooms
2 large fresh tomatoes, peeled & diced
1 cup long grain rice, uncooked
1/2 tsp seasoning salt
1/4 tsp black pepper
2 cups chicken broth

Preheat oven to 375.
Lightly oil 9 x 12 baking pan
Heat oil in skillet.
Add onions, green pepper, garlic, celery, & mushrooms.
Saute over med-low heat 5 minutes
Transfer to pan. Add tomatoes, rice, salt, & pepper.
Pour broth, stir well, cover, & bake for 30 minutes.
Stir again & bake for 30 more minutes.

*Recipe submitted by Zaida Cooper