1 c. rice
2 tbsp. butter
1 sm. onion
1 can Veg-All
2 c. chicken broth
1 tbsp. fresh cilantro, minced
1/2 tsp. cumin
Pinch saffron

Saute veggies in butter; add rice and saute until golden. Add liquid and bring to a boil. Cover, reduce, and cook until liquid is absorbed.