Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          uncooked rice
   2 1/2  cups          chicken stock
   1 1/2  tablespoons   onion -- very finely chopped
   1 1/2  tablespoons   celery -- very finely chopped
   1 1/2  tablespoons   green bell pepper -- very finely chopped
   1 1/2  tablespoons   unsalted butter -- melted
     1/2  teaspoon      salt
     1/8  teaspoon      garlic powder
          pinch         white pepper
          pinch         cayenne pepper
          pinch         black pepper

Preparation:

If you make this ahead of time and store it, omit the bell peppers -- they tend to sour quickly. Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish... In a 5x9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350F 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.