Preheat oven to 375 degrees.

In a large skillet, melt butter over medium heat. Add in onions, celery, and garlic and sauté for 3-4 minutes until softened. Turn up to medium-high and stir in orzo. Cook for about 5 minutes until orzo is a deep brown color.

Mix in the rice, carrots and peppers. Pour into 9 x 13 inch casserole dish. Pour one cup of the chicken broth over the rice mixture and stir.

Cover and bake at 375 degrees for 25 minutes. Remove cover and stir in the remaining broth. Cover back up and bake for an additional 35 minutes, or until rice is tender.

Fluff rice with a fork, then season with salt and pepper, to taste. Mix in green onions and parsley just before serving. Serves 8-10.