2 tablespoons vegetable oil, 1 chopped onion, 1 chopped green bell pepper, 3 chopped stalks celery, 3 finely chopped garlic cloves, 1/2 green chili–finely chopped, 2 chopped tomatoes, 2 bay leaves, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon Worcestershire sauce or soy sauce, 3/4 cup long grain rice, 3 cups vegetable broth or chicken stock

1. Heat oil in a large saucepan over medium heat. 2. Add onion, pepper and celery and cook until tender and brown, about 5 minutes. 3. Add the rest of the ingredients except for the rice and broth. 4. Let everything cook for about 1 minute to let some of the tomato juices release. 5. Add the rice then slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all the liquid; about 20 to 25 minutes. 6. Serve and enjoy!