SEASONED RICE

Virginia
Sauté:
¼ cup margarine
1 medium onion chopped finely

Add 1 cup white rice and fry stirring constantly until brown (about 5 minutes).

In separate bowl mix: 2 chicken bullion cubes with 2 cups hot water. Add to rice and cook covered for 20 minutes. Don’t remove lid while cooking.

“Virginia brought dinner to our family after the birth of Kathryn. I really liked the rice dish so she shared her recipe with me.” – Nadine