Guatemalan-Style Rice

2 tablespoons vegetable oil2 cups long-grain rice#189; cup shredded carrots#189; cup finely chopped mixed bell peppers#189; cup finely chopped celery#189; cup frozen green peas#188; teaspoon ground black pepper4 cups chicken stock or brothSalt and pepper, to tasteHeat the oil over medium heat in a 2-quart or larger saucepan. Add the rice, and cook until it has absorbed the oil, but do not brown the rice. Stir frequently. Add all the vegetables, pepper and stock. Bring the mixture to a boil. Stir well, reduce heat to low, and cover the pan.Simmer 20 minutes, or until the rice is tender and all the liquid has been absorbed. Fluff the rice, and serve.Serves eight.@Recipe nutrition:Nutrition values per serving: 233 calories (17 percent from fat), 4 g fat (1 g saturated), 43 g carbohydrates, 1.5 g fiber, 5 g protein, 0.5 mg cholesterol, 364 mg sodium.