1 cup diced celery
1 cup diced onion
1 cup diced celery and bell pepper
2 1/2 cups chicken bouillon juice
1/2 tablespoon paprika
1/2 teaspoon salt
5 cups chicken broth
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add cabbage and onions and cook for about 15 minutes or until tender. Add carrots, celery, onion and bell pepper; boil for 10 minutes.
In a mixing bowl, stir together chicken bouillon juice, paprika, salt, and chicken broth. Stir into pot. Return pot to a boil and cook, stirring occasionally, for about 20 minutes. Season with salt and pepper. Pour over rice and stir to coat.
Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes, stirring occasionally. Serve immediately.