The secret is first browning the rice, this way the rice doesn't
stick together, also keeps the rice firm.
2 Tbsp. sweet butter
3 Tbsp. minced fresh garlic
8 oz fresh mushrooms, sliced
salt and black pepper to taste
4 Tbsp. olive oil
1-1/2 cups uncooked long grain white rice
1 extra large yellow onion, chopped
1 large green pepper, chopped
4 ribs celery with leaves, chopped
1 28 oz can peeled tomatoes in juice, undrained
3 cups boiling water
Preheat oven at 350º, and butter a 9x13 inch dish.
Melt butter in large skillet over medium heat. Add 1 Tbsp. of garlic
and sauté until tender. Stir in mushrooms, and sprinkle them with
salt and pepper. Sauté the mushrooms until golden. Transfer to the
Heat 2 Tbsp. of oil in large skillet over medium heat. Add the
uncooked rice and sauté until golden brown. Transfer the rice to
baking dish containing the mushrooms.
Add the remaining oil to the same skillet and stir in onion, bell
pepper, celery and the remaining garlic. Sauté until the vegetables
are crisp and tender, then stir them into rice mixture.
Pour juice for canned tomatoes over rice, cut up the tomatoes and
add them to the dish. Stir all the ingredients together and mix
well. Pour in boiling water and stir again.
Bake the rice, without covering for 40 minutes, stirring and tossing
it a few times. Sprinkle with paprika and serve hot.