1 c. uncooked rice
2 c. water
2 c. chicken bouillon cubes
1 T. butter
1 t. salt
1/2 t. Rosemary
1/2 t. marjoram
1/2 t. thyme
Combine all ingredients in a saucepan. Bring to a boil; stir well. Cover and cook over low heat for 14 minutes or until rice is tender.
Lynn Barrow
