2 c. uncooked long grain rice (I use UNCLE BEN'S® converted rice)
2 beef bouillon cubes (or 2 tsp. instant bouillon)
1 lg. onion, chopped
1 c. vermicelli, broken into 1 inch pieces
1/2 c. butter
1/2 tsp. salt
1 (10 1/2 oz.) can consomme

Cook rice according to package directions adding bouillon cubes to water. In a large skillet, saute onion and vermicelli in butter. Add cooked rice, seasonings and undiluted consomme, stirring well. Spoon into a buttered 3 quart casserole dish. Cover and bake in 300 degree oven for 30 minutes.

(For slightly more exotic flavor, you may saute 1 green chopped green pepper with onion and add 1 1/2 teaspoons curry powder to final mixture).