- 1-1/2 cups water
- 2 teaspoons chicken bouillon granules
- 1 teaspoon dried minced onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary, crushed
- 1-1/2 cups uncooked instant rice
- In a large saucepan, bring water to a boil. Add the bouillon, onion, thyme, marjoram and rosemary; stir until bouillon is dissolved. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 3 servings.
Originally published as Herbed Rice in Quick Cooking January/February 2005, p33
Reviews for Quick Herbed Rice
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Reviewed Jan. 14, 2013
"I did not care for this at all. Yes, it was very quick and easy, but I felt that the combination of herbs made it taste like medicine."