2 t slivered almonds 1 1/2 t green pepper 1 t onion 1 t chives 3/8 c margarine 2 5/8 c water 1 t instant beef bouillon 2 pks 2 quart frying
Instructions
Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice.