Tomato Rice Soup

1 1/2 T. vegetable oil
2 T. finely chopped onion
1 stalk celery, diced
1/2 c. white rice*
2 (15 oz.) cans whole tomatoes with juice*
1 (28 oz.) can chicken broth
1 c. water
1/2 tsp. dried basil

In heavy 3-quart pan, saute onion and celery in oil until vegetables are slightly softened. Add rice and cook until grains turn white.

Meanwhile, chop tomatoes. Add tomatoes, chicken broth, water and basil to vegetables and rice. Bring to a boil; immediately reduce heat and simmer for about an hour. Stir occasionally. Can cook longer if desired.

Makes 6 servings.