Oven Rice

• 2 tablespoons unsalted butter
• 1 small onion, peeled and chopped
• 2 stalks celery with leaves, diced
• 2 tablespoons parsley, chopped
• 1 1/2 cups white rice, rinsed
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups homemade or low-sodium canned chicken stock

1. Preheat oven to 350 degrees.
2. Heat the butter in a medium pan over medium-high heat.
3. Add the onion, celery and parsley and cook, stirring, until the onion is translucent, about 5 minutes.
4. Spread the rice over the bottom of an 8-by-8-inch baking dish.
5. Sprinkle with salt and pepper and spread the onion mixture on top.
6. Put the stock in the same pan used to cook the onion and bring to a boil.
7. Pour it over the rice.
8. Cover the dish tightly with foil and bake in the bottom half of the oven for 40 to 45 minutes, until all the liquid is absorbed.

unsalted butter, onion, stalks celery, parsley, white rice, kosher salt, freshly ground black pepper, chicken

Taken from cooking.nytimes.com/recipes/9741 (may not work)