Onion Rice Mix
4 cups uncooked rice
1 envelope onion soup mix
1/4 cup dried minced onion
1 tablespoon parsley
1/2 teaspoon salt

Lemon-Dill Rice Mix
4 cups uncooked rice
1/4 cup grated lemon peel
1/4 cup powdered chicken soup base
2 tablespoons dill
1 tablespoon chives
1/2 teaspoon salt

Vegetable Rice Mix
4 cups uncooked rice
1 envelope vegetable soup mix
2 tablespoons dried minced onion
2 tablespoons dried minced celery
2 tablespoons dried minced bell pepper
1 tablespoon parsley
1 teaspoon salt

Spanish Rice Mix
4 cups uncooked rice
1/2 cup Mexican seasoning mix
1/2 cup dried corn
2 tablespoons parsley
1 tablespoon basil

Herb Rice
4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 tablespoons parsley
2 tablespoons thyme
1 tablespoon marjoram

Combine ingredients specified for each different mix. Store mixes in an airtight container on the shelf for up to 4 months.

To use, mix 1 cup of any of the rice mixes with 2 cups of liquid - either water, broth, juice, or a combination. A tablespoon of butter or margarine is a nice addition. Place the rice, liquid and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover, and simmer for 10 to 15 minutes or until all the liquid is absorbed.