Crockpot Spanish Rice Plus!

3 cups distilled water 2 cups TVP McKay's non-beef seasoning mix 2 cups basmati rice 4 cups distilled water 1 large can tomato sauce 1 bell pepper, chopped 1 large onion, chopped 2 stalks celery, chopped 3 Tablespoons extra virgin olive oil Put 3 cups distilled water in a medium saucepan and bring to boil. Turn off heat and add enough McKay's to make it look like beef broth. Add TVP and stir. Add more water if too dry, add more TVP if too wet. The mixture should look like cooked hamburger. Let stand. Heat a large fry pan, then add about 3 tablespoons olive oil and chopped onions, bell peppers and celery. Cook until onions are translucent. In the crockpot, place the rice, 4 cups distilled water, TVP mixtgure, tomato sauce, bell peppers, onions, and celery. Cover tightly and turn on low heat for all day cooking or high heat for 6 hour cooking. This dish is so filling it's a one dish meal. Any leftovers can be put into tomato soup for Tomato Soup with Rice. Yummy!