Makes 8 servings

1	tablespoon vegetable oil
1	cup finely chopped celery
1/2	cup uncooked long-grain white rice
1/2	cup bottled roasted sweet red peppers, diced
1	can (14-1/2 ounces) fat-free reduced-sodium chicken broth
2	packages (10 ounces each) mixed broccoli-cauliflower florets, cut into equal-size pieces

Heat oil n large nonstick skillet over medium heat. Add celery; cook and stir occasionally, about 5 to 6 minutes or until crisp-tender. Add rice; cook and stir until rice is opaque, about 3 to 4 minutes. Add diced red peppers and broth, cook and stir to combine. Cover; simmer about 12 minutes or until rice is just cooked through.
Add broccoli-cauliflower florets. Cover; cook about 10 minutes or until vegetables are tender. Add water, if necessary, to prevent burning. Combine vegetables and rice before serving.

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