1 c. uncooked reg. rice
2 c. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. chopped celery
3/4 c. green onion
1/4 c. chopped parsley
1/4 c. butter
1 (8 oz.) can water chestnuts, drained, sliced

Combine rice, chicken broth, salt and pepper in a medium saucepan; cover and cook over medium heat 20 minutes or until done. Set rice aside and keep warm. Saute celery, green onion and parsley in butter. Stir into rice. Stir in water chestnuts.