1 cup long grain rice
1 1/2 cups chicken broth
2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
2 tablespoons butter
kosher salt and pepper to taste
Preheat oven to 350 deg. In a heavy saucepan over medium heat, melt the butter. In a small saucepan over medium high heat, bring the broth to a boil.
Saute the celery and onion in the butter until the onion begins to become translucent, about 5 minutes. Add the raw rice and saute, stirring constantly until the rice is fully coated with the butter. Add the broth, bring it back to a boil, cover, and place the entire pot in the oven. Cook for about 18-20 minutes or until the liquid is fully absorbed. Remove the pot from the oven. Fluff rice with a fork, place a paper towel over the top and place the lid back on. Allow it to stand for 10 minutes, and serve.