Ingredients:
1 cup long-grain white rice
3 tablespoons butter or 3 tablespoons margarine
1/2 cup diced onions
1 chicken bouillon cubes
1 -1 1/2 cup water
salt, black pepper, and garlic powder to taste
1 teaspoon dried parsley
Directions:
Cook rice according to package.
In large skillet, saute onion in butter or margarine until soft.
Add cooked rice, chicken boullion dissolved in 1 cup of boiling water, salt, pepper, garlic powder, and parsley.
Cook, stirring, over medium-low heat for 8-10 minutes,adding extra water to produce a creamy texture.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.