Quick Curried Rice
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Uncooked instant rice||1 Cup (16 tbs)|
|Chicken bouillon cubes||1|
|Boiling water||1 Cup (16 tbs)|
|Mushrooms||2 1⁄2 Ounce, sliced and drained|
|Curry powder||1⁄2 Teaspoon|
Melt butter in a heavy skillet, add onion and rice, cook over medium heat, stirring constantly, until rice is lightly browned.
Dissolve bouillon cube in boiling water, stir into rice mixture.
Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed.
Stir in remaining ingredients.