This is a very simple, nourishing side dish. It goes well with just about any meal. I really like to make a large batch and take leftovers to work. The homemade chicken stock really makes all the difference.
2 cups long grain rice of choice
2 tsp chicken fat or olive oil
1/2 cup onion-diced
1/2 celery diced
1 Quart chicken stock (may vary depending on type of rice used)
4 cloves garlic minced
1 1/2 tsp sea salt
3/4 tsp black pepper
1/8 tsp cayenne
Heat chicken fat or oil in the bottom of a heavy saucepan. Saute onion, celery and garlic. Add rice and toast. Pour in chicken stock and spices. Heat to a boil (now is a good time to taste and adjust seasonings) Reduce heat and simmer 20-25 minutes. Fluff with fork and serve.
You can add peas, parsley, almonds or raisins if desired. I love this as is, with a big dollop of butter on top. Rob scoops his up with a homemade tortilla and adds salsa verde.