1 cup green onions, sliced with green tops
1 cup finely chopped celery
1/2 c. sliced baby carrots
1-2 tablespoons olive oil
1 qt. (4 cups) chicken stock (homemade or canned)
1-2 tsp. salt
1/2 tsp cayenne pepper (if you want it spicy)
1/2 tsp. pepper
1/2 cup to 1 cup of cooked peas (cooked to tender crisp)
Heat chicken stock in a large saucepan (enough room to cook the rice) with a tight-fitting cover.
Heat olive oil in a large skillet. Add the rice and brown. When the rice will becomes white and puffy, add the onions, celery and carrot and continue to saute' until the onion is beginning to soften and rice is browned. Stir constantly to keep the rice and veggies moving. Add the seasoned salt and pepper and stir.
Make sure the stock is boiling and then add the rice mixture to the stock. Stir and cover pan tightly, making sure you do not lift the cover until it is done. Turn burner to low and cook for 15-20 minutes. When water is absorbed, turn off burner and allow to sit for another 5 minutes, covered.
Add the peas, and for best results, stir well and serve in a large serving dish.
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