4 T Instant Chicken Bouillon
1 t Salt 2 t Dried Tarragon
2 t Dried Parsley Flakes
1/4 t White Pepper
Combine all ingredients in a ziploc bag. Shake until evenly distributed.
Put about 1 1/3 cups into three 1-pint containers and label as
Makes about 4 cups of mix.
1 1/3 cups Rice Mix
2 C. Cold water
1 T butter or margarine in a medium saucepan. Bring
water to a boil over high heat. Cover and reduce the heat and cook for 15
to 25 minutes, until liquid is absorbed. (cooking time depends on type of rice used)