½ stick margarine
1 cup rice
small onion, finely chopped (optional)
1 can beef consommé
1 can water
Melt margarine in skillet. Add rice and brown, stirring frequently. Just before rice browns, add onion and finishing browning. Remove from heat; add consommé and one can of water. Transfer to casserole dish. Cover and cook at 350 for about 45 minutes until moisture is absorbed.
Chanon Collins adopted this recipe as one of her standards, but did give credit where credit is due. Her name for it: Mrs. General’s Brown Rice!
