1 c Rice, uncooked
1/2 ea Onion, chopped
2 ea Cubes bouillon
2 ts Tarragon, crushed
1/4 c Butter
1/4 ts Pepper
2 c Water, boiling
Heat butter in a deep skillet. Add rice and onions and
saute, stirring frequently until rice is light brown
and onions are transparent. Dissolve bouillon in
boiling water and pour over rice. Cover tightly and
simmer until rice is tender (about 20 minutes).
