1/4 c. butter
1 c. uncooked rice
2 c. chicken broth
3 tbsp. instant minced onion
1 tsp. salt
1/2 tsp. rosemary leaves
1/2 tsp. marjoram leaves
1/2 tsp. thyme leaves

Combine butter, rice, chicken broth, onion, salt, rosemary, marjoram and thyme in a 2 to 3 quart saucepan. Heat to boiling; stir once or twice. Reduce heat, cover and simmer for 15 minutes, or until rice is tender and liquid is absorbed.