1 Long Grain Rice
1 1/2 Dill Weed
1 Salt
1 Instant Chicken Bouillon
3 Water
2 Butter
1 Margarine


Combine rice, lemon peel, dill weed, salt and chicken bouillon in a large bowl and blend well.
Put into to a medium saucepan and add water and butter.
Bring to a boil over high heat; cover and reduce heat.
Cook for 15 to 25 minutes until liquid is absorbed.