2 Tbsp butter
1 small onion, chopped
1 cup long grain rice
1 chicken bouillon cube
2 cups boiling water
2 Tbsp lemon juice
Dash of thyme, salt, pepper
Preheat oven to 350 degrees.
Saute butter, onion and rice over medium heat in a pan, transfer to casserole dish.
Stir chicken bouillon cube into boiling water until dissolved then add to rice mixture.
Add lemon juice and seasonings.
Cover casserole dish and bake in preheated 350 degree F oven 20 minutes.
