Spanish Salsa Rice

Serves 8

1 tablespoon butter, or oil

1 tablespoon oil

1 onion, chopped

salt and pepper

2 stalks of celery, diced

small red pepper, chopped

1 teaspoon cumin

2 teaspoons oregano

3 cloves garlic, minced

2 cups basmati rice

8 oz. can tomato sauce

2 cans (4 cups) vegetable or chicken broth

½ cup salsa

In a large pan, add butter and oil and heat over medium high heat. Add onion, salt, and pepper and sauté until lightly browned, about 10 minutes. Add celery and red pepper and cook for 4 minutes. Add cumin, oregano, and garlic and sauté for 2 minutes. (At this point, you can make ahead and place in the refrigerator until needed.) Add rice and cook for 2 minutes and add remaining ingredients. Bring mixture to a boil, gently stirring, and when it boils, reduce heat to low, cover with lid, and cook for 15 minutes. Turn burner off and remove lid and gently stir. Add water or broth if rice seems to be sticking. Place lid back on and allow to cook 5-10 minutes more or until rice is cooked.