• 2 c white rice (preferably long grain)
• 2 t olive oil
• 1/2 c chopped onion
• 1/2 c chopped celery
• Up to 4 c of chicken stock or water
• 2 t of Mrs. Dash (original)
• 1/4 t ground pepper

You want to cook the rice in a liquid that is primarily stock – chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. While the stock is heating, heat a large skillet on medium high heat. Add the oil so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften. Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. Fluff with a fork to serve.

Serves 6 to 8.