This is one of my favorite recipes and the first "real" recipe I made at college.
This is Karen Beus's recipe from our neighborhood family cookbook and it's delightful!
So here ya go!
Prep Time: 8 minutes
Cook Time: 30-45 minutes
1 cup rice
1 Tbs. granulated chicken bouillon
1 Tbs. dried onion flakes (I use minced onion, I don't think they are different, but they might be...)
2 Tbs. margarine
1 tsp. dried parsley
3 cups hot water
Preheat oven to 375.
Put rice, bouillon, onion, margarine and parsley in 1-qt baking dish.
Pour hot water over top.
Cover and bake for 30 to 45 minutes at 375 or until rice is tender.
For more people you can double or even triple the recipe.
A double recipe fits nicely in a 13x9 pan