Ingredients
- 2 pks
- 2 quart frying (pan)
- 2 5/8 c water (hot)
- 3/8 c margarine
- 2 t slivered almonds
- 1 t instant beef bouillon
- 1 1/2 t green pepper (chopped)
- 1 t chives (chopped)
- 1 t onion (chopped)
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.
