1 c. regular rice
2 tbsp. butter buds (liquid form)
1/2 c. onion, chopped
1/2 c. green peppers, chopped
2 cloves garlic, chopped
1 tomato, peeled, seeded and chopped
1 tsp. cumin seed
2 c. reduced fat chicken broth

Saute onions, peppers and garlic in 1/8 to 1/4 cup water, add butter buds and rice, cook until onions are soft but not brown. Stir in tomatoes, cook 30 seconds more, add broth and cumin. Bring to a boil, stir once or twice. Reduce heat, cover and simmer 15 minutes or until rice is tender.