SPANISH RICE

2 TB oil
½ c. celery, chopped
¼ c. onion, chopped
1 clove garlic, minced
1 c. whole grain rice
2 TB cumin
2 c. water
2 chicken bouillon cubes, mashed or shaved so they will dissolve quickly
½ c. tomato sauce or salsa

Saute the celery, onion, and garlic in the oil until tender over medium heat. Add the rice, cumin, water, and salsa and bring to boil. Stir in the chicken bouillon cubes. Cover the pan and simmer for about 20 minutes or until the liquid is gone. Leave the lid on and let stand for 10 minutes before serving.