Basic Vegetable Rice (Arroz con Vegetales)
Servings 6

2 cups uncooked rice (preferably converted)
2 1/2 cups basic stock
1 1/2 tablespoons very finely chopped onions
1 1/2 tablespoons very finely chopped celery
1 1/2 tablespoons very finely chopped green (or red) bell peppers
1 1/2 tablespoons unsalted butter (preferred) or margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic powder
a pinch each of white pepper, ground red pepper (preferably cayenne) and black pepper

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350 F. 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.