2 tablespoons vegetable oil
1 1/2 tablespoons dry rice vinegar
1 1/2 tablespoons dried chicken bouillon
1 1/2 tablespoons dried onion
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dry mustard
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Heat oil in a large skillet over medium-high heat. Add vinegar and stir together; let simmer for 1 minute.
Add bouillon and onion; stir together.
Add oregano and sage; stir together.
Add basil and thyme; stir together.
Add marjoram, salt, garlic powder, paprika, basil and thyme; stir together.
Add chicken and rice. Cook over medium heat for 3 minutes. Remove from heat. Return chicken to pan and remove from pan. Cook over medium heat for 3 minutes. Remove from heat and stir into rice mixture. Cover pan and refrigerate for at least one hour.