1 med. onion, finely chopped
3/4 c. thinly sliced celery
1 1/2 c. long grain rice
1/4 c. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
3 1/2 c. chicken broth or bouillon

Saute onion, celery and rice in butter over low heat until vegetables are transparent and rice is golden. Add salt, pepper, thyme and chicken broth.

Cover skillet with a tightly fitted lid and cook over low heat until broth is absorbed, about 20-25 minutes. Makes 8 servings.