Chickeny Chickeny Rice

3 cups water

2 cubes chicken bouillon

1 tablespoon olive oil

1 large onion, chopped

2 tablespoons butter

1 ½ cups uncooked white rice

salt and pepper to taste

Preheat oven to 450 degrees F (230 degrees C).

In a medium saucepan heat water and bullion to a slow boil over medium-high heat. In a large oven safe skillet, heat oil over medium heat. Saute onions until transparent. Increase heat to high and add butter and rice. Stir constantly until the rice becomes starchy, about 3 minutes, and then carefully pour the chicken bouillon stock into the skillet.

Place the skillet in the oven and bake for 20 minutes. Season with salt and pepper to taste.