- 3/4 stick butter
- 1 c. uncooked rice
- 1 medium white onion, chopped
- 1 can cream of mushroom soup
- 1 can beef bouillon
- Saute rice in butter in a large frying pan until dark brown. Add onion when rice is about 1/2 browned.
- Add mushroom soup and bouillon.
- Simmer on low, stirring occasionally, until liquid is absorbed (about 20 to 30 minutes).