Date:    Wed, 18 Aug 93 13:52:38 EDT
 This is from The New Laurel’s Kitchen Cookbook.  Since I don't have my
 mock mac'n'cheese recipe perfected yet, I thought this might do for some
 people who are craving a hearty casserole type dish.  It’s pretty good,
 but I recommend spicing it up more.  Use your own judgement.
 3 cups cooked brown rice
 1 onion choppsed
 4 stalks celery (I skipped this; I don't like celery much)
 1 large green pepper
 2 cloves garlic
 1 teaspoon chili powder
 1 teaspoon cumin
 1 cup chopped tomatoes
 1 teaspoon salt
 1/2 teaspoon oregano
 1/4 teaspoon pepper
 Rice should be warm.
 Water saute onion, celery, pepper, and garlic. (original recipe called
 for 1 tablespoon oil; I left it out completely)  Add chili powder and
 cumin.  When fragrant, add tomatoes, salt oregano, and pepper.  When
 tomatoes are cooked through, stir in the rice.
 VARIATIONS:  For a rich, cheeselike taste, include 1/3 cup cornmeal with 
 the rice when you first cook it.  Then, when making the Spanish Rice, increase
 the tomato a little.  (I did this, and it’s pretty good)
 MY VARIATIONS:  I added coriander (ground) to the list of spices and increased
 the black pepper.  I like my food spicier than her recipes usually are.
 I sprinkled a bit of nutritional yeast on mine at the table.