(shared by Yvonne at Stonegable.com)
2 Tbsp olive oil
1 large onion, peeled and chopped
3 celery stalks, chopped
1 1/2 cups rice
3 cups chicken broth
1 Tbsp chicken boullion
1/4 tsp pepper
1/4 cup fresh parsley, chopped
Heat the oil in a large skillet over medium heat. Add onion and celery. Cook until onion is translucent, about 5 minutes.
Add the dry rice and saute for 4 minutes, stirring occasionally. Add chicken broth and bullion to rice and stir.
Put a lid on the pan and simmer for 20 minutes or until the rice is done and the liquid has evaporated.
Just before serving stir in pepper and add parsley.