Heat a sauté or fry pan over medium and heat the oil. Then fry the garlic, onions and celery for 5-8 minutes stirring often until toasty and fragrant.
Add the orzo and cook for 3-5 minutes, stirring often until slightly golden.
Add the rice and fry for 2 minutes until distributed and beginning to get toasty
Add the water, the Soulful Classic or bouillon of your choice and salt and give a stir
Bring the pan to a boil, then turn heat to low and cover. Cook until all liquid is absorbed about 15 minutes. At the ten minute mark check the rice. If the flame was too high the water will evaporate quicker than you want and you can add ¼ cup more water to the pan. Do not stir! Only fluff the rice with a fork when it is ready so as not to break the grains and make mushy rice.