Rice with Vegetables

• 2 tablespoons lard or neutral oil, like corn or grapeseed
• 1/2 cup chopped onion
• Salt and black pepper
• 1 1/2 cups long-grain rice
• 1/3 cup minced carrot
• 1/3 cup peeled and minced celery
• 1/3 cup minced red bell pepper
• 1/3 cup minced green beans or 1/2 cup peas
• 3 cups chicken or beef stock, preferably homemade (page 160), or water
• Chopped fresh parsley or cilantro leaves for garnish

1. Put the lard in a saucepan or deep skillet with a lid and place over medium heat.
2. A minute later, add the onion and some salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes.
3. Add the rice and cook, stirring, until it is glossy, about 2 minutes.
4. Add the vegetables and a bit more salt and pepper and cook just until they begin to soften, 2 or 3 minutes.
5. Add the stock, bring to a boil, cover, and adjust the heat so the mixture simmers gently.
6. Cook until all the liquid has been absorbed, 15 to 20 minutes.
7. Serve immediately or let sit over the lowest possible heat (if you have an electric stove, turn the heat off and let the pan sit on the burner) for up to 30 minutes.
8. Stir in the herb and serve.

lard, onion, salt, longgrain rice, carrot, celery, red bell pepper, green beans, chicken, fresh parsley

Taken from www.epicurious.com/recipes/food/views/rice-with-vegetables-385840 (may not work)