4 tbsp. butter
1 can chicken gumbo soup
1 c. brown rice
2/3 c. boiling water
1 chicken bouillon cube

In a 2 quart pyrex bowl combine rice and soup. Drop butter on top of mixture. Dissolve bouillon in water and pour over mixture. Cover and bake until rice is chewy, approximately 45 minutes. Stir when butter has melted.