BRUNSWICH STEW
2 onions, chopped
2 cups large lima beans
2 cups corn kernels
15 oz canned tomatoes, chopped, with juice
45 oz canned broth
15 oz canned "creamed" corn
1 lb mushrooms, sliced thin
1.5 lb potatoes, diced
8 oz ketchup
2 Tbl veggie worcestershire sauce
2 Tbl Tabasco sauce
1 cup long grained rice, raw, divided
1/2 tsp salt

Mix everything together except 1/2 cup rice. Bring to
boil, then reduce heat to lowest setting and simmer
uncovered for 2-3 hours. Stir often because this stuff
tends to stick. Add rest of rice, bring to boil again,
reduce heat again and simmer until rice is cooked. Add
water as necessary throughout this process to maintain the
right consistancy. It should be a very thick stew.

You could add all the rice in the beginning, but I like
some of the rice to disolve and some of it to be less
cooked-to-death.