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2 Tbsp. chopped onion
1 Tbsp. margarine
vegetable cooking spray
1 3/4 c. water
2/3 c. rice
2 chicken bouillon cubes
1 tsp. basil
1 tsp. thyme
1/4 tsp. pepper
1 tsp. parsley

Saute onions in margarine in a medium size saucepan
coated with cooking spray over medium heat until tender. Add
water and rice, stirring constantly 1 minute. Add bouillon
cubes, basil, thyme and pepper; bring to a boil. Cover, reduce
heat and simmer 50 minutes or until liquid is absorbed. Remove
from heat and let cool for 5 minutes. Stir in parsley and
serve at once. Yield: 4 servings, about 144 calories per 1/2
cup serving.

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