1 med. onion, chopped
2 cloves garlic, minced
1 tbsp. vegetable oil
4 c. water
2 c. uncooked rice
4 chicken bouillon cubes
3 tbsp. lemon juice
1/2 c. chopped fresh parsley

Saute onion and garlic in oil in large saucepan until tender. Add water and next 3 ingredients. Bring to a boil; cover. Reduce heat and simmer 20 minutes or until rice is tender and liquid absorbed. Stir in parsley. Yield: 8 servings.