1 c. uncooked long grain rice 1 c. chopped celery 3/4 c. chopped onion 1/4 c. butter or margarine 2 1/2 c. water 1 package (2-2 1/2 oz.) dry chicken noodle soup mix 2 tbsp. minced fresh parsley 1/2 tsp. dried thyme 1/2 tsp. dried basil 1/4 tsp. pepper
In a large skillet, saute the rice, celery, and onion in butter, stirring constantly, until rice is browned. Stir in water, soup mix and spices and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
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