1 c. long grain rice
1/2 stick butter
1 med. onion, chopped
1 tsp. minced garlic
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
2 c. hot water

Melt butter in large skillet, adding rice, onion and seasonings. Brown slowly over medium heat for about 15 minutes, stirring often to prevent scorching. Add water and bouillon cubes. Bring to a boil; cover and reduce heat to low. Simmer for about 30 minutes, or until all liquid is absorbed.