photo by Loves2Teach
- Ready In:
- Cook rice according to package.
- In large skillet, saute onion in butter or margarine until soft.
- Add cooked rice, chicken boullion dissolved in 1 cup of boiling water, salt, pepper, garlic powder, and parsley.
- Cook, stirring, over medium-low heat for 8-10 minutes,adding extra water to produce a creamy texture.
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Note from Manda: Made this yesterday, and added a clove (or two;) of minced garlic while sauteing the onion. It was wonderful!! However, it does change the flavor of the rice quite a bit, so if you are not a die-hard garlic-head (like me:), I recommend following the original recipe first. Just a FYI:) ~Manda
Hubby loved this rice. I did make a few alterations, though. I cooked the rice with 1/2 chicken broth and 1/2 water. I also subbed chicken broth for the water and bouillon cube. In addition, I stirred roasted garlic in with the salt and pepper. Getting Hubby's approval was a major accomplishment. He really doesn't care for rice. I served this with baked fish and brussel sprouts. Yum!
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I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"