Instructions: Heat margarine in large skillet over medium-high heat. Add rice and onion;
cook and stir 6 to 8 minutes or until rice is golden brown. Stir in 1 1/2 c
of the broth; bring to a boil. Reduce heat; simmer uncovered 7 to 8 minutes
or until most of liquid is absorbed, stirring frequently. Stir in remaining
1 c broth, 1 tbsp lemon juice; simmer uncovered 7 to 10 minutes longer, stirring occasionally, until mixture looks creamy and rice is tender but firm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.