Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          uncooked rice -- (see note)
   2 1/2  cups          basic stock -- (Prudhomme)
   1 1/2  tablespoons   onions -- chopped very fine
   1 1/2  tablespoons   celery -- chopped very fine
   1 1/2  tablespoons   bell peppers -- chopped very fine
   1 1/2  tablespoons   unsalted butter -- (preferred)
     1/2  teaspoon      salt
     1/8  teaspoon      garlic powder
   1      pinch         white pepper
   1      pinch         black pepper
   1      pinch         cayenne pepper

Preparation:

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. From Paul Prudhomme's Louisiana Kitche