Cardinals and the Pope Rice

The holy trinity is present in cooking, as represented by sauteed onion, celery and green bell pepper. With garlic, it is referred to as the holy trinity and the pope. In this version, red bell pepper has been substituted for the green and so I call this combination, the Cardinals and the Pope.

Servings: 6-8

Ingredients:

1 cup peeled, root end removed, and diced onion

1 cup diced celery (no leaves)

Salt

1 cup diced red bell pepper

½ tablespoon olive oil

1 small clove of garlic, peeled and grated

1 ½ cup white rice

3 cups cold water

Steps

1. Place water and rice in a 2 quart saucepan. Heat to boiling.
2. Cover with a tight fitting lid.
3. Reduce heat to medium and simmer for 30-45 minutes, until tender. Remove from heat.
4. Place a clean towel between the lid and the top of the saucepan and allow the towel to absorb any extra steam.
5. Place a frying pan over medium heat. When hot, add olive oil. When the oil shimmers, add onions and celery.
6. Sprinkle onions and celery with salt.
7. Saute onions and celery, stirring occasionally until onions are translucent.
8. Add bell pepper and garlic.  Saute for 2 minutes, stirring occasionally.
9. The objective is to have the onion translucent and the celery still a bright green with the bell pepper hot, but still slightly crisp.
10. Stir the rice with a fork to separate the grains. Add vegetables and stir again.
11. Place in a serving bowl.
12. Serve.