2 T  Olive oil

      2 md Onion, diced

      1 T  Garlic clove minced

    1/2 c  Broccoli floweretts

      1 md Pepper green, diced

      3 ea Celery stalks, diced

     24 oz Tomato paste canned, low

           Salt
    1/4 t  Thyme, ground

      3 sm Tomatoes plum

      1 c  Rice white long-grain

           Uncooked
      3 c  Vegetable Broth (home made)

      1 c  Tomato Juice

      1 ea Bay leaf

      6 oz Monterey Jack or cheddar

     15 oz Kidney beans canned

  Heat oil in a 2 qt oven proof casserole dish, add onions and garlic
  and cook over low heat for 4 to 5 minutes. Stir in the broccoli and
  peppers; stir cook over moderate heat for 1 minute. Stir in the
  celery; stir cook for 1 minute. Stir in the tomato paste (already
  combined with the thyme), plum tomatoes and kidney beans. Stir in the
  rice. Pour in the stock and tomato juice. Add the bay leaf and bring
  mixture to a low boil. Cover tightly and place in a 350 degree oven
  for about 40 minutes until liquid is absorbed and rice is tender.
  Remove the bay leaf before serving. Serve sprinkled with grated
  cheddar cheese if desired.