Chicken and Herb Rice Pilaf

Serves 4

1 tablespoon olive oil

1 cup uncooked white rice

1 medium onion, chopped

1 (14.5 ounce) can chicken broth

Juice of 1 lemon

1 tablespoon dried thyme

1 tablespoon dried dill weed

1/4 cup cilantro, chopped

Rinse rice until water runs clear, drain well.

Add oil to a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until lightly browned, about 5 minutes; add onions and let cook until soft.

Stir chicken broth, lemon juice, dill weed, cilantro and thyme into the rice; add salt and pepper. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.