Food network

1 cup chicken stock
1 cup water
1/2 tsp. salt (optional)
1 cup long grain rice
1 Tbsp. unsalted butter
1 small onion\cooked, finely chopped
1/2 lb. mushrooms\cooked, finely chopped
2 cups Italian style peeled tomatoes, chopped
1 red bell pepper\cooked, seeded and finely chopped
1 cup celery\cooked, finely chopped
1/4 lb. broccoli\cooked, finely chopped
1/4 tsp. cayenne pepper

DIRECTIONS:

Combine stock, water, and half the salt in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Remove from heat and set aside. While rice is cooking, melt butter in a heavy nonstick skillet over medium heat. Sauté onion 5-7 minutes, stirring frequently, or until softened. Add mushrooms and sauté 4 minutes. Stir in tomatoes, bell pepper, celery, and broccoli. Simmer 10 minutes or until vegetables begin to soften Season with cayenne and remaining salt. Stir rice into vegetables and cook until heated throughout