1 c. white rice
1 tbsp. butter
1 c. diced onion
1 tsp. dried leaf rosemary
1/2 tsp. dried leaf marjoram
1/2 tsp. dried leaf basil
2 tsp. chicken bouillon granules
2 c. hot water

In a 2 quart microwave-safe dish, combine rice and butter. Microwave on high (100%) power 7-8 minutes or until rice is browned, stirring every 2 minutes. Stir in onion, rosemary, marjoram and basil.

Dissolve bouillon granules in water. Stir water mixture into browned rice. Cover tightly. Microwave on high 5 minutes. Stir; recover. Adjust power level to medium-low (30% power). Microwave 20 minutes or until rice is tender and water is absorbed. Fluff with a fork. Makes 6 servings. 139 calories.