Wild Rice Casserole

 

2 cups wild rice blend

5 1/3 cups canned yellow tomatoes, blended (#10 can)  (red tomatoes can also be used)

1 1/2 cup sliced olives

1/2 cup diced celery

2 1/2 Tbsp. chicken style seasoning

1/2 tsp. salt or to taste

2 1/2 cups water

1/2 cup diced yellow peppers (other colors opt)

 

Combine rice and tomatoes and cook about 1/2 hour.  Add the rest of the ingredients and mix well.  Pour into a casserole dish and bake covered 1 1/2 hours.  Uncover and bake another 15 minutes to brown.  Serves 8-10.