I don’t remember when or why I started making this rice but I just love it! It reminds of me of the Chicken Fricassee that O-Mommy used to make.

2 Tablespoons Olive Oil
1 Onion, diced
2 cloves Garlic, minced
3 ribs Celery, chopped
1 Carrot, grated
3 cups Long Grain Rice
5 3/4 cups Water
3 McCormick Vegetable Stock cubes

In medium saucepan saute onion for about 3 minutes.
Add garlic and continue cooking for a few more minutes.
Stir in chopped celery and grated carrot; cook for 3 minutes.
Stir in rice to coat; add water and vegetable stock cubes.

Bring to a boil over high heat then immediately reduce heat to low.
Place lid on saucepan and simmer for 30 minutes.
Fluff with fork and serve immediately.

Serves 6