You may also like
Ingredients
- 2 1/2 c. Minute Rice
- 3 tbsp. butter
- 2 c. water
- 3 chicken bouillon cubes
- 1/4 c. cut chives
Method
- Dissolve bouillon cubes in 1/2 c. water.
- Set aside.
- Saute/fry rice in butter, stirring constantly, till golden brown in a large frying pan.
- Add in water, bouillon and chives to rice, stir.
- Heat to boiling, cover and remove from heat.
- Let stand 10 min.
- Serve with baked chicken.
- Serves 8.