1 large onion, chopped
2 tablespoon margarine
3 tablespoon vegetarian chicken broth powder mixed with 3 cups water
1 teaspoon salt
3 cups minute brown rice
1 red pepper, cut in thin strips
4 tablespoon chopped parsley or 2 tablespoons dried parsley
1 cup (8 ounces) tofu cream cheese
1/2 cup toasted, slivered almonds

Saute onion in margarine until tender but not browned. Add broth and salt. Bring to a full boil. Stir in rice, red pepper and parsley. Cover; cook for 5 minutes, remove from heat. Let stand 5 minutes. Fluff with fork and stir in tofu cream cheese and almonds. Serve immediately. Serves 6.