2 1/2 teaspoons margarine
2 1/2 teaspoons rice vinegar
1 tablespoon chicken bouillon granules
3 cloves garlic, minced
3 tablespoons dried oregano
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried thyme
2 (1991 sandwich) eggs, beaten
1 1/2 tablespoons lemon juice
Mix margarine, vinegar, chicken bouillon powder, garlic, oregano, salt, sage, thyme and salt together in that order until well blended; whisk. Transfer into a slow cooker or rotisserie dish; steam one side and seal the other. Sprinkle the chicken mixture over the rice and allow it to soak up all the water.
Transfer the slow cooker into an outside dish and cover with plastic wrap. Steam chicken mixture on top of lid of cooker.
Cook for 1/2 hour on low setting or until chicken is tender and is thoroughly cooked. The broth will thicken and the rice will be tender.