1 cup rice, 2 cups water, 1 chicken boullion cube, heat to a boil, then reduce to low heat and cover for 15 minutes. Mix in a pinch each of dried parsley, sage, rosemary and thyme. Stir. Season with Tony Chachere's Creole Seasoning. Cook 5 minutes longer. Fluff with fork.
Bake a cut up chicken in 350 degree oven. Season the chicken with Tony Chachere's Creole Seasoning and dot with butter. Sprinkle on parsley, sage, rosemary and thyme. Bake for 1 hour or until done.
Make a chicken gravy by sauteing chopped onion in butter, mix in 1 tbsp. flour, then add 2 cups water and 2 boullion cubes. Bring it to a boil and allow it to thicken. Thin with fat free half and half or milk or sour cream to make it creamy.
