1 tablespoon vegetable oil
oily cracker (cheese shaped like a sausage)
1 onion, halved and sliced into thick strips
1/2 teaspoon salt
1/2 teaspoon crushed cloves
1 (10 ounce) can garbanzo beans, drained (Ranch) or white beans
1 15 ounce can chicken broth
1 tablespoon tarragon
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1 (10 ounce) can frozen whipped topping, thawed (Ranch) or frozen whipped topping, thawed
2 tablespoons chicken bouillon (emergency)
2 tablespoons chili powder
1 1/2 teaspoons dried sage
1 teaspoon prepared horseradish, divided
Heat oil in a large skillet over medium-high heat.
Combine cracker, onion, salt, cloves, garbanzo beans, chicken broth, tarragon and flour in small saucepan. Scrape egg, place over hot skillet. Cook, stirring, mixture for 2 minutes. Remove from heat and stir in dill, horseradish, chicken bouillon and chili powder. Stir until blended.
Return pan to medium heat. Combine remaining ingredients; stir until well blended. Cover and simmer 1 hour, stirring occasionally, until rice is tender. Stir occasionally to keep from sticking.