Add the butter to a medium size pot over low to medium heat until melted.
Next, add onion, celery, and garlic and cook until tender while frequently stirring but not browned.
Add in the rice and stir for 3 to 4 minutes to lightly toast.
Pour in the stock, season with salt and pepper, and bring to a boil over high heat.
Stir the rice, place on a lid, and cook over low heat for 18 to 20 minutes or until the rice is cooked and the stock is absorbed.
Remove the lid, and using a fork, fluff the rice to break it up. Let stand for 5 minutes before serving.
Make-Ahead: You can make this recipe up to 1 hour ahead of time. Keep warm covered over very low heat until ready to serve.How to Store: Cover and store in the refrigerator for 4 to 5 days. You can freeze this covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: To reheat, add the desired amount of rice with 2 to 3 tablespoons of chicken or water, and heat over low to medium heat while occasionally stirring until hot.If stock is not available, then you can substitute it with water.No matter what kind of rice you are cooking, when doing so on the stovetop, make sure to reduce the amount of suggested liquid amount on the package by 15% as well as the cooking time by 20%.Some folks believe rinsing the rice ahead of time helps to remove some of the starchiness in the rice. My personal opinion is that I’m not sold this works all that well, but if this is the way you have always done it, then I think you should continue to do so.Feel free to add wild or brown rice to this as well.You can also add a few more tablespoons of butter to the rice and the end to add more fat and flavor.