Yield: 2 Servings
Measure | Ingredient |
---|---|
⅓ cup | LONG GRAIN RICE -- NOT |
\N \N | COOKED |
1 tablespoon | ONION -- FINELY CHOPPED |
3 tablespoons | BUTTER OR MARGARINE |
1 \N | CHICKEN BOUILLON CUBE |
8 ounces | CAN MIXED VEGETABLES |
COOK RICE AND ONION IN BUTTER 5 TO 10 MINUTES OR TILL LIGHTLY BROWNED, STIRRING FREQUENTLY. ADD 1 CUP WATER, BOUILLON CUBE, AND ¼ TEASPOON SALT. BRING TO BOIL, STIRRING TO DISSOLVE BOUILLON CUBE. REDUCE HEAT; COVER AND COOK SLOWLY ABOUT 20 MINUTES OR TILL LIQUID IS ABSORBED AND RICE IS FLUFFY. DRAIN VEGETABLES AND STIR IN; HEAT THROUGH.
Recipe By : BETTER HOMES AND GARDENS