To get the multi-colored effect of the vegetables in the rice, cut the green beans and bell peppers to about the size of the corn kernels.
1/4 cup olive or corn oil
4 to 5 cloves garlic, minced
1 small onion, finely chopped
1/3 cup finely chopped celery
2 tbsp. wild rice
2/3 cup coarsely chopped green bell pepper
2/3 cup coarsely chopped red bell pepper
2/3 cup cut green beans, fresh or frozen
2/3 cup corn kernels, fresh or frozen
3/4 cup tomato sauce
1 1/2 cups long-grain white rice
4 to 5 sprigs fresh thyme, with leaves stripped from stems (or 1 tsp. dried)
2 tsp. salt
1/2 tsp. freshly ground black pepper
1. In a Dutch oven or large, wide saucepan, heat oil over medium-high heat. Add garlic, onion, celery, and wild rice, and cook, stirring, 2 to 3 minutes.
2. Reduce heat to medium and add bell peppers, beans, and corn. Cook, stirring, for 1 minute. Stir in tomato sauce, white rice, and 2 2/3 cups water. Add thyme, salt, and black pepper. Partially cover and cook over medium-low heat for 20 to 25 minutes.
3. With a large spoon, stir and push rice grains away from sides of pot. Cover and continue to cook over low heat until all liquid has been absorbed and rice grains are fluffy, 10 to 15 minutes.