2 c. water
2 chicken bouillon cubes
1/2 tbsp. butter or olive oil
1/3 c. Romano or Parmesan cheese
1 tbsp. lemon juice
1 c. rice

Bring water, lemon juice, bouillon and butter to a boil. Add rice and stir. Lower heat to simmer. After approximately 2 minutes, stir rice again. Stir occasionally until all broth is absorbed. Remove from heat. Stir in cheese until mixed.

Variations: Add 4 1/2 ounce can mushrooms 5 minutes before rice is cooked or add 1 cup thawed frozen peas 5 minutes before.

Total cooking time: Approximately 20 minutes. Cook covered at all times.