1 tbsp. instant onion flakes or 1 sm. onion, finely chopped
1/4 c. butter
2 3/4 c. water or stock
1 c. uncooked rice
2 c. boned chicken
2 chicken bouillon cubes or 1 tsp. chicken soup base
salt, to taste
1/2 tsp. pepper

Melt butter, sauté onions for five minutes. Add broth, heat until bubbly. Stir in rice, reduce heat, cover and simmer 10 minutes. Stir in rest.

Cover and cook on low heat at least 10 to 15 minutes. Taste and adjust seasonings; add salt and pepper to your taste. If additional chicken flavoring is needed an extra bouillon cube or a little more soup base may be added.

Remember that bouillon is salty; you may be able to eliminate any added salt, so be sure to add salt last after tasting and use only as much as you think may be needed, or leave it to be added at the table.