Chop onion, pepper and celery, carrots and parsnips; set aside. Using a Dutch oven or large, heavy stock pan, stir the oil and flour together to form a roux; heat over high heat for 10 minutes and allow to turn golden being sure to continue to stir to keep from sticking on the bottom of the pan.

Add onion, celery and pepper and cook until they begin to soften; 3-5 minutes. Stir in undrained tomatoes (should be a total of 28 ounces), water and all remaining ingredients. Bring to a boil and then turn down heat to a simmer; cook for 30-40 minutes, until carrots have softened.  While it simmers, cook rice according to package directions.

Serve over rice with sliced nectarines on the side.