Pork Chops & Rice

I remember smelling this dish when I got home from after-school activities and just loving my mom. (sigh) I feel 10 years old.

3 c. rice (white, wild, or a mix of both)
2 tsp. salt
1 tsp. sugar
1 tsp. garlic herb blend OR:
1/4 tsp. paprika
1/4 tsp. thyme
1/8 tsp. sage
1/8 tsp. pepper

1 onion, chopped
2 stalks celery, chopped
4 lbs. pork chops (or chicken pieces, skinned)
2 c. chicken broth
2 c. water

Turn oven on to 400°. Pour rice evenly into a 9 x 13" casserole dish. Sprinkle salt, sugar, paprika, garlic blend, thyme, sage, and pepper over rice. Sprinkle onion and celery evenly over rice. With a spoon, gently stir to mix a bit. Place pork chops or chicken in a layer on rice and pour broth and water over all. Cover with foil and place in oven for one hour. Remove foil and continue to bake until juices are clear when thickest part of meat is cut with a knife.