1/8 teaspoon each dried tarragon, thyme, basil, parsley flakes and pepper
1/2 cup reduced-sodium chicken broth
In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.