Elise Bauer

white rice (preferably long grain)

of olive oil (or chicken fat)

chopped onion - green onion (scallions) or yellow onion

chopped celery

Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock*

salt or seasoned salt

ground pepper

cayenne

chopped fresh parsley