1 c  Rice, uncooked
1/2    Onion, chopped
2    Cubes bouillon
2 ts Tarragon, crushed
1/4 c  Butter
1/4 ts Pepper
2 c  Water, boiling

Heat butter in a deep skillet. Add rice and onions and saute, stirring
frequently until rice is light brown and onions are transparent. Dissolve
bouillon in boiling water and pour over rice. Cover tightly and simmer
until rice is tender (about 20 minutes).