2 tbsp. butter
3/4 c. long grain rice
1/2 c. Orzo
1/4 c. finely chopped onion
1 1/2 Knorr chicken bouillon cubes
1 tsp. Chef Paul Pruhomme's chicken seasoning mixture
1 tsp. dried parsley
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1 tsp. chives, chopped
2 1/4 c. water

In large skillet melt butter over medium heat. Saute rice and Orzo until almost golden. Add onion and saute until rice is golden and onion transparent. (Take care not to burn.) Add remaining ingredients except bouillon and water. Mix in pan. Pour in water and bring to a boil, add bouillon and stir until dissolved. Cover and simmer 20 to 25 minutes. Serves 4 to 6.