Ingredients
- 1 1/2 cups water
- 1 1/2 cups quick-cooking rice
- 1 tablespoon butter
- 1 teaspoon instant chicken bouillon
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon dried thyme
Recipe
- 1 in a 3 quart casserole combine all ingredients.
- 2 4 tablespoons salsa can be added for spanish rice.
- 3 cover and cook on 100% power for 3 to 5 minutes.
- 4 let stand five minutes before serving.
- 5 stir to fluff.
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