| 2 cup | Water |
| 3/4 cup | Raw brown rice |
| 2 cup | Chopped celery |
| 2 | Carrots, sliced |
| 1 | Onion, chopped |
| 2 cloves | Garlic, chopped |
| 1 | Red or green bell pepper, chopped |
| 3 | One-pound cans of tomatoes, |
| | Juice included, pureed with 2cups |
| | Water |
| 1 4oz. | Cans mild green chiles, |
| | Chopped |
| 2 tbsp | Paprika |
| 2 1/2 tsp | Ground cumin |
| 1 tsp | Chili powder(more to taste) |
In a five or six quart pot, bring rice, celery, carrots, onion, garlic and 1 Tbsp paprika to a boil. Cover, reduce heat, and simmer 30 minutes. Check occasionally to make sure there's enough water, and replenish as necessary. Add remaining ingredients and simmer 15 minutes, or until rice is completely tender.