Recipe from Nancy Buckley of San Miguel, Calif.

Total Time: 30 min

1 small white onion - Diced
3 Tbls olive oil
1 Tsp dill
2 Tbls Chicken Bouillon (Knorrs)
1 Cup longrain white rice
2 Cups water

1. Heat oil in medium sized sauce pan. Add onion. Cook until  light bown.

2. Add rice stirring constantly to prevent burning. Cook until light brown. Add water - slowly, bouillon and dill.

3. Bring to a soft boil. Turn heat to simmer. Cover and cook for 20 minutes.

4. Remove from heat and let stand for five minutes before serving. Fluff with fork. Enjoy.

Servings: Serves eight
Comments: Delicious. Healthy and easy to make. Add mushrooms and green pepper to change it.