Serves 4-6

4 cups uncooked rice
4 tablespoons instant chicken bouillon
1 teaspoon salt
2 teaspoons dried tarragon
2 teaspoons dried parsley flakes
1/4 teaspoon white pepper

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.