Chop the onion, pepper and celery and have them in a bowl ready to add.

Bring 3 cups of the the stock to a boil, and then add the rice. Cook until done.

Heat a skillet and melt the butter. Once the butter is melted, add the flour and stir continuously until the roux takes on a peanut butter color.

Add the chopped onion, pepper and celery to the roux - this will both cook the vegetables and will stop the roux from getting over done. If it starts to get to thick or sticky, you can add some additional oil to the mix.

Once the vegetables are mostly done, you can add the garlic.

Add the remaining cup of stock to the roux and vegetables, and stir until thick. Add some additional water or beer if it's still too thick.

Add the cooked rice and stir through the roux & veggies.

Garnish with fresh chopped chives and/or fresh chopped parsley.