Anonymous Tue May 23 19:31:09 2006

2 Cups uncooked rice

2-1/2 cups chicken stock

1-1/2 tablespoon onion -- very finely chopped

1-1/2 tablespoon celery -- very finely chopped

1-1/2 tablespoon green bell pepper -- very finely chopped

1-1/2 tablespoon unsalted butter -- melted

1/2 teaspoon salt

1/8 teaspoon garlic powder

pinch white pepper

pinch cayenne pepper

pinch black pepper

If you make this ahead of time and store it, omit the bell peppers -- they tend to sour quickly.

Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a

seafood dish, beef with a beef dish... In a 5x9/2 1/2 inch loaf pan, combine all ingredients;

mix well. Seal pan snugly with aluminum foil. Bake at 350F until rice is tender, about 1

hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45

minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm

the rice in a skillet with unsalted butter.