2 1/2 c. Minute Rice
3 tbsp. butter
2 c. water
3 chicken bouillon cubes
1/4 c. cut chives

Dissolve bouillon cubes in 1/2 cup water. Set aside. Saute rice in butter, stirring constantly, until golden in a large frying pan. Add water, bouillon and chives to rice, stir.

Heat to boiling, cover and remove from heat. Let stand 10 minutes. Serve with baked chicken. Serves 8.