In a large saucepan, bring water and butter to a boil; add rice. Cover and simmer for 20 minutes or until liquid is absorbed. Stir in the parsley, 2 teaspoons dill and 1 teaspoon celery salt; set aside.
In a large skillet, saute the carrots, tomato, green pepper, onion, celery and hot peppers in oil until vegetables are crisp-tender. Stir in the soup, milk, basil, thyme, pepper and remaining dill and celery salt.
Divide half of the rice mixture between two greased 11x7-in. baking dishes. Top with vegetable mixture and remaining rice mixture.
Cover and bake at 350° for 45 minutes or until heated through.