1.5 C rice, white ½ C parsley, fresh ½ C onion (chopped) ½ C celery (chopped) ½ C pepper, sweet 2 tsp garlic (minced) 3 Tbsp butter 1.5 C chicken stock
Instructions
Cook rice as normal (usually 2x as much water as rice, bring rice to a boil with a little salt, turn down to a simmer until uniformly cooked)
Saute all other ingredients except garlic with butter in large skillet
When vegetables are tender, add garlic, and 1/2 of the chicken stock a minute later
When stock has reduced by half, add remaining stock
When stock has reduced by half again, mix in rice and turn off the burner. Let it rest for a few minutes.