Spanish Rice
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
paprika

Preheat oven at 350�, and butter a 9x13 inch dish.

Melt butter in large skillet over medium heat. Add 1 Tbsp. of garlic and saut� until tender. Stir in mushrooms, and sprinkle them with salt and pepper. Saut� the mushrooms until golden. Transfer to the baking dish.

Heat 2 Tbsp. of oil in large skillet over medium heat. Add the uncooked rice and saut� 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. Saut� 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.