1 1/2 cups white rice (not instant)
2 cups water
1/2 cup butter
3 chicken bouillon cubes
3 tablespoons oregano
Directions:
Add water, bouillon cubes, and butter to a large stock pan and bring to boil.
Add rice and oregano. Be sure to crush oregano with fingertips to bring out full flavor.
Return to boil, then turn temperature to low. Cover pan with lid and simmer for approximately 20 minutes.
Remove pan from heat and let sit covered for a few minutes before serving.
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