Melt butter in a large saucepan. Add onions and celery and bay leaf, cook over medium heat until tender.
2.
Stir in rice and cook for 2 minutes. Add chicken stock. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes.
3.
Fluff rice with a fork and finish with fresh chopped parsley.
