In a non-stick saucepan, melt bouillon cubes. Add rice, green onion, and garlic.
Stir over medium heat until rice browns slightly. Add tomato sauce, vegetable stock, celery, carrots, crushed red pepper, soy sauce, bay leaf, and seasoning. Stir and bring to a boil. Lower heat to simmer and cover. Cook 30 minutes. Add diced green pepper, cover, and continue to cook 15 minutes, or until rice is tender and not too moist. If rice is too moist, remove cover and let steam until dry. Variation: If you use white rice, reduce vegetable stock and cooking time accordingly.

2 cups brown rice
1 stalk celery, chopped
2 carrots, chopped
1 green pepper, diced
6 green onion, finely chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
5 cup vegetabe stock
1 tablespoon soy sauce
1/2 teaspoon, crushed red pepper
1 bay leaf
1 teaspoon seasoning of choice
3 veggie bouillon cubes