1 Tablespoon margarine
1 cup uncooked long grain rice
1 medium onion — chopped
1 can (10 3/4 oz.) Chicken Gumbo soup
1 1/2 cups boiling water
2 bouillon cubes — chicken or beef
1/2 cup fat free egg substitute
Preheat oven to 350 degrees. In medium skillet over medium heat, melt margarine. Add rice and stir to coat; cook and stir until rice is golden brown, about 6 minutes. Put browned rice into 3-quart casserole with lid. In same skillet, add chopped onions and saute until transparent; add to rice. Pour soup over rice mixture.
Pour boiling water into bowl, add bouillon cubes and stir to dissolve. Pour over rice mixture. In small skillet, scramble egg substitute until dry and cut into small pieces; sprinkle on top of rice mixture. Cover casserole and bake for 1 hour. Serves four to five.