2 C White Rice
28 oz chicen broth (2 cans)
3/4 C Water
1 10-14 oz can enchilada sauce
2 bullion cubes
4 Tbl Butter
Put dry rice in a casserole dish. Bake for 20 minutes at 350. Bring broth, water, butter and bullion to boil. Add liquid to rice. Bake 30 minutes at 350.
