|Chopped onion||1 Cup (16 tbs)|
|Rice||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
Heat margarine over medium heat until melted; stir in onion and cook until translucent.
Add rice and cook until the rice is coated with butter.
Stir in broth and simmer, covered, until the liquid is absorbed and the rice is tender.
If additional liquid is needed, add more broth or a small amount of white wine.
Taste and correct seasonings before serving.