Ingredients
1/4 cup chopped onion2 tablespoons butter3 chicken bouillon cubes or reduced-sodium chicken bouillon cubes2 cups boiling water2 cups instant rice2 tablespoons dried parsley flakes1/2 teaspoon rubbed sage1/4 teaspoon celery salt, optional
Preparation
In a skillet, saute onion in butter until tender. Dissolve bouillon in boiling water; add to the skillet. Stir in rice, parsley, sage and celery salt if desired.
Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rice is tender.
