Oyster Rice

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2 tablespoons canola oil

1/4 cup (4 tablespoons) unsalted butter

1 large white onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

1 large tomato, seeded and chopped

2 teaspoons Miss Brown’s House Seasoning, recipe follows

2 cups Carolina Gold rice, rinsed

2 cups low-sodium chicken broth

1 quart shucked oysters, drained and coarsely chopped

Chopped fresh parsley, for garnish

Miss Brown’s House Seasoning:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper