1 medium onion, sliced into 1/2 inch rounds
1 medium carrot, sliced into strips
1 medium celery, sliced into 1 inch cubes
1 medium green bell pepper, sliced into strips
1 medium onion, cut into strips
1 medium green bell pepper, cut into strips
1 medium medium medium yellow bell pepper, cut into strips
1 medium medium yellow onion, cut into strips
1 medium small green bell pepper, cut into strips
1 medium white bell pepper, cut into strips
In a large saucepan bring a large pot of water to a boil. Add the onions, carrots and celery and cook until tender, about 10 minutes. Stir in the mushrooms, bell pepper, onion, bell pepper and yellow pepper. Cook, stirring occasionally, until vegetables are tender. Stir in the basted carrots and bell pepper then continue cooking about 10 minutes.
Stir in the rice; heat through.
Transfer the mixture into a large deep skillet and heat to medium-low.