Preparation / Directions:
Cook the meat in the vegetable oil in a large skillet, over high heat
for about 5 minutes
or until thoroughly browned. Stir in the seasonings and the onion,
peppers and celery.
Reduce the heat to a moderate flame and cook, stirring frequently for
about 10 minutes.
Add the stock and stir, being careful to scrape all the brown bits off
the bottom of the
skillet. Add the rice and stir thoroughly. Cover and reduce the heat
to very low. Cook
for 15 minutes without lifiting the lid. Remove from the heat and fluff
the rice with a fork.
Keep tightly covered if not served immeiately.
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