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prairiegirl
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Add oil and butter to a pot over low heat. Slowly melt the butter — do NOT brown it.
Stir in chicken bouillon.
Add rinsed rice and cook for 3–4 minutes until slightly translucent.
Pour in HOT broth or water and bring to a boil.
Cover, lower heat, and cook for 13 minutes.
Turn heat off, place paper towels under the lid, and let rest 20 minutes.
Fluff and serve