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 a large saucepan until tender. Add water, rice, bouillon and lemon juice. Bring to a boil, cover, reduce heat and simmer until rice is tender and liquid is absorbed. Stir in parsley. 8 servings.