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Heat the stock in a saucepan.
While the stock is heating, heat a large skillet on medium high heat. Add the olive oil (or chicken fat) to coat the bottom of the pan. When the oil is hot, add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes.
When the rice has browned, add the onions and celery and cook a few minutes longer, until the onions begin to soften.
Add the salt, pepper, and cayenne.
Pour the heated stock into the pan with the rice. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice.
After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered.
Fluff with a fork to serve. Stir in chopped parsley.