Preparation Steps

• Heat the vegetable oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
  2 tablespoons Vegetable Oil
• Stir in the minced garlic and cook for another minute until fragrant.
  2 tablespoons Vegetable Oil
• Add the uncooked rice to the pot and stir to coat it with the vegetables and oil. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  2 tablespoons Vegetable Oil
• Pour in the chicken broth and bring to a boil. Add the salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano. Stir well.
  2 tablespoons Vegetable Oil
• Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.