Recipe: Baked Rice

A nice way to serve rice when the meat is rather plain and the
casserole, popped in the oven about a half an hour before serving, is
all ready to come to the table.

½ C chopped onion
2 T butter
1 C rice
2 C water
2 chicken or beef bouillon cubes

Preheat the oven to 375°F. Sauté the onion in the butter about 3
minutes. Add the rice and stir, cooking just long enough to coat it,
2 or 3 minutes. Pour in the water, bring to a boil, stir in the
bouillon cubes, dissolve, and mix well. Turn into a 1-quart
casserole, cover, and bake for 30 minutes.