Recipe(tried): Spanish Rice Casserole (using Brown Rice if desired) (microwave)

I made this wonderful rice last night along with Mushroom Enchiladas, the recipe for which I will post on the What's for Dinner Board. I used Brown Batsmati rice and cooked it in the microwave for about 50 minutes at 30% as I have found 50% on my microwave is too high for most older recipes. I omitted the mushrooms since the enchiladas were very rich, used red bell pepper for the green, oregano for the basil, vegetable stock for the chicken broth and omitted the cheese.

SPANISH RICE CASSEROLE

A microwaved quick meal, terrific for using up leftover hamburger meat, chicken or ham.

1 tbsp vegetable oil
1 medium finely chopped onion
10 fresh mushrooms, sliced
1 stalk celery, chopped
1/2 green pepper, chopped
1 garlic cloves, finely minced
1 tbsp. fresh parsley or 1 tsp dried
1 tbsp fresh basil or 1 tsp dried
1 tsp salt 5 ml
pinch each oregano, cayenne and chili powder
1 cup drained tomatoes or 3 fresh peeled
2 cups chicken broth
1 cup long grain rice
1/2 cup shredded cheddar or Swiss cheese (for topping)
OPTIONAL ADDITIONS:
1 cup diced ham, cooked drained ground beef, or 6 slices of cooked crumbled bacon

In a 2-quart casserole microwave, oil, onion, mushrooms, green peppers, celery, garlic and seasoning on high for 4-5 minutes or until tender.

Stir in chicken broth, tomatoes and rice. Microwave covered on MEDIUM for 20 minutes.

Sprinkle with cheese, cover and let stand 5 minutes or until cheese melts.

Note: For a full meal casserole add any one of the following:
1 cup diced ham, cooked drained ground beef, or 6 slices of cooked crumbled bacon, adding to dish just before topping with the cheese.

Serves 4