|Olive oil||2 Tablespoon|
|Chopped onion||2 Cup (32 tbs)|
|Sweet green pepper||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Mushrooms||8 Ounce, sliced make 3 cups|
|Long grain white rice||2 Cup (32 tbs) (Uncooked)|
|Tomato juice||3 Cup (48 tbs)|
|Chicken stock/Low sodium chicken broth||2 Cup (32 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Plum tomatoes||6 Cup (96 tbs), seeded and chopped (About 15)|
1. In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat. Stir in the onion, green pepper, celery, and garlic and saute for 3 minutes. Stir in the mushrooms and rice and saute 5 minutes longer.
2. Add the tomato juice, stock, paprika, salt, black pepper, and bay leaves and bring to a boil; lower the heat, cover tightly, and simmer for 15 minutes. Stir in the tomatoes, cover, and cook 15 minutes longer or until the rice is tender and all of the liquid is absorbed. Discard the bay leaves. Serve with Fried Catfish.