Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Thinly sliced onions |
| 3 tablespoons | Butter |
| 1½ cup | Instant rice |
| 2 cans | Chili; all beef no beans |
| 1¾ cup | Water |
| ½ teaspoon | Salt |
Sauté onions in a saucepan in butter until tender but not browned. Add rice and sauté until golden brown, stirring frequently. Add chili, water, and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5 minutes.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 20, 1998