1 1/2 cups chicken bouillon granules
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon ground nutmeg
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried oregano
3 tablespoons chopped fresh parsley
1/8 teaspoon dried basil
1/8 teaspoon salt
1 teaspoon paprika
3 tablespoons butter
1/4 teaspoon ground black pepper
1/8 teaspoon fresh rosemary
1/8 teaspoon dried basil
1 teaspoon lemon juice
Place bouillon granules in a small saucepan and heat over medium heat, stirring constantly until they are slightly browned.
In a large skillet over high heat, add garlic powder, nutmeg, and parsley. Saute until garlic and nutmeg are absorbed, about 5 minutes.
If you prefer, heat butter in a large skillet over medium heat. Add rosemary, oregano, parsley, basil and salt. Cook and stir until aromaticized, about 3 minutes. Stirring frequently, keep marinade in pan, stirring constantly, until just thickened.
Remove rosemary/lemon juice from pan. Pour mixture over rice and toss to coat.
Return rice and vegetables to pan.
Return marinade to pan and stir while cooking. Gradually pour butter mixture over rice; cook and stir until tender and no longer pink, about 5 minutes. Stirring constantly, continue to stir until butter and rosemary are incorporated.
Return rice mixture to pan. Simmer gently, stirring constantly, until rice is tender, about 10 minutes. Stirring occasionally, continue to bring rice mixture to a casserole-like consistency while cooking.
Return vegetables to pan and season with basil and salt. Pour marinade over vegetables. Cook and stir over medium heat until vegetables are tender and flavor is well-balanced, about 5 minutes. Stirring occasionally, slightly reduce heat to medium to keep sauce from sticking while cooking.
Cook rice in microwave until rice is cooked, about 1 minute. Stir in rosemary and lemon juice and chill for 5 minutes. Ward off fork-flapping potatoes and stir in bacon and cream cheese. Serve warm or cold.