Herbed Rice

Modified from Quick Cooking

1 1/2 cups water

2 tsp chicken bouillon granules (or 2 cubes)

1 tsp dried minced onion

1/2 tsp dried thyme

1/2 tsp dried marjoram (I didn't really like this spice, next time I will substitute either basil or parsley)

1/4 tsp dried rosemary

1 1/2 cups uncooked instant rice

In a large saucepan, bring water to a boil. Add bouillon, onion, thyme, marjoram, and rosemary. Stir until the bouillon is dissolved. Stir in rice. Cover and remove from heat; let stand for 5 minutes. Fluff and then serve.

A couple of notes: first of all, I did buy instant, which is nice because its quick, but you can certainly use regular - I actually plan to in the future. Theen just change the water/rice ratio from 1:1 to 2:1 and allow for 20 minutes to cook the rice. Second, I made this with the rosemary chicken and then stirred both leftovers together for a hearty meal the next day that is slightly different.

Makes 3 servings.

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