- 2 cups water
- 4 teaspoons gluten-free chicken bouillon granules
- 1 tablespoon dried minced onion
- 1 tablespoon butter
- 2 teaspoons dried celery flakes
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried thyme
- 2 cups instant white rice
- Combine water, chicken bouillon granules, minced onion, butter, celery flakes, parsley, salt, sage, and thyme in a microwave-safe 2-quart container. Heat in microwave oven on high until boiling, 2 to 3 minutes. Remove from microwave, stir rice into the liquid, and cover. Let rice stand until liquid is absorbed, 5 to 8 minutes. Stir well and serve.