2 tsp. butter
1 med. onion, chopped
1 1/4 c. chicken broth
1 tbsp. lemon juice
1/2 tsp. garlic powder
1 1/2 c. Minute instant brown rice
1 c. Birds Eye cut green beans, thawed
2 tbsp. toasted sliced almonds
2 tsp. chopped fresh dill or 1/2 tsp. dill weed

Melt butter in medium saucepan on medium heat. Add onion; cook and stir until tender. Add broth, lemon juice and garlic powder. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat.

Stir in beans, almonds and dill; cover. Let stand 5 minutes. Fluff with fork. Makes 3 cups or 6 servings.