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Cover and cook garlic, celery, onion, carrot and basil in 4 qt dutch oven over med-low heat, for 10 minutes. Stir in rice and tomatoes. Cook uncovered, over medium heat for 5 minutes, stirring occasionally. Add remaining ingredients except cheese. Heat to boiling, reduce heat, cover and simmer 20 minutes or until rice is tender. Top each serving with cheese.
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