Season meat the day before cooking and refrigerate. In heavy pot using 1/4 cup vegetable oil, cook meat until dark brown. Add sugar, if it doesn't brown well. Add onions, bell pepper, celery and garlic. When vegetables are sauteed, add water and simmer for about 30 minutes. Add rice, green onions and parsley Cook on low heat for about 25 to 30 minutes with the cover on as tight as possible. You may stir occasionally.