In a large pot, heat the olive
oil. Add the peppers, onions, celery, parsley and garlic. Fry
lightly then add the rice and fry it all together for a few
minutes, stirring constantly so the rice doesn’t stick to the
bottom. Add your spices then cover it all in the stock. Let it
cook until the rice is done. You will have to keep your eye on
it in case you need to add more liquid. You want the finished
product to be moist and somewhat fluffy, but not dry, so when
the rice is almost done, take the pot off the heat and cover
tightly, letting the rice absorb the liquid.
This is great with the Chicken Shish Kabobs or just as a side
dish for a good steak. If you prefer, chicken stock can be
substituted for the vegetable stock.