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Warm the olive oil in a large skillet over medium-high heat. Add the celery, onion, and carrots, and sauté for 5 minutes or until the onions are translucent and the veggies are tender, stirring frequently.
Remove the herb packet from the rice and set aside. Add the rice, and stir to combine, heating until all of the oil has been absorbed.
Pour in the broth and seasoning packet, stirring to combine.
Cover the pot, and bring the ingredients to a boil. Immediately reduce the heat to low, and allow the rice to simmer for 45-50 minutes.
Remove the skillet from the heat, and allow the rice to sit for 5-10 minutes to absorb any remaining liquid.
Fluff with a fork, adjust the seasonings to taste, and enjoy!
Store leftovers in an airtight container in the fridge for up to 5 days.