Mix:

1 c. rice
1/2 c. broken vermicelli
3 tbsp. freeze-dried chives
3 chicken bouillon cubes OR McKay's chicken seasoning
1 tsp. thyme leaves
3/4 tsp. onion salt

Melt 3 tablespoons butter in a 2-quart saucepan over medium-low heat. Add pilaf; cook, stirring, until lightly toasted. Add 2 1/2 cups water; simmer, covered, until rice is tender, about 25 minutes. Serves 4.