1 sm. onion, chopped
1 sm. clove garlic, chopped
1/4 c. butter
2 c. water
1 c. uncooked rice
2 stalks celery, sliced
2 tsp. instant chicken bouillon
2 tsp. finely shredded lemon peel
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. red pepper sauce (optional)

Cook onion and garlic in butter until tender. Stir in remaining ingredients and heat to boiling, stirring once or twice, reduce heat. Cover and simmer 14 minutes. Remove from heat. Stir with fork then cover again and let sit 5 to 10 minutes.