Instructions: Bring water and stock to boil in a heavy bottomed saucepan. Add rice. Bring to boil again. Reduce heat and cook, partially covered, for 12-15 minutes or until all water is absorbed and rice is tender but firm.

Heat oil in iron skillet until hot. Add onion, garlic, scallion and pepper and saute until lightly browned, turning frequently, 5 to 7 minutes. Add rice to skillet and turn to coat with sauteed mixture. Sprinkle with herbs, spices and seasoning. Stir. Cover tightly and place in preheated 450 degree oven for 5 minutes. Serve immediately.

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