Lemon Rice - cooking recipe

Ingredients

4 Tbsp. margarine or butter
1 c. rice
2 1/2 c. hot water
1 chicken bouillon cube
2 strips lemon peel, 1/2-inch wide
1/2 tsp. salt
2 eggs, slightly beaten
1/2 c. grated Parmesan cheese

Preparation

Melt margarine/butter in saucepan.
Add rice; cook 1 to 2 minutes, stirring until rice grains become opaque and glisten. Add water, bouillon cube, lemon peel and salt; stir until cube is dissolved.
Cover.
Cook over low heat, about 10 minutes.
Remove lemon peel.
Stir.
Continue to cook until liquid is absorbed, about 20 minutes, until rice is tender.
Combine eggs and grated cheese.
Stir into hot rice.
Cook over low heat 2 to 3 minutes. Serves 6.