1 c. uncooked rice
1/2 chopped onion
2 cubes bouillon
2 tsp. crushed tarragon
1/4 c. butter
1/4 tsp. pepper
2 c. boiling water

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.