Instructions: Bring water, salt, and 2 tablespoons of the butter to a boil. Stir in rice. Cover and remove from heat. At the end of 5 minutes, fluff with a fork. Set aside.

Heat remaining butter in a 9-inch skillet. Add celery, onion, orange and lemon peels, and mix in rice. Saute for 7 minutes. Add orange juice and chicken broth and season to taste. Spoon into a 1-quart buttered casserole and bake at 350F degrees for 15 minutes.

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