Lemon Veggie Rice - cooking recipe

Ingredients

1 cup long grain white rice, uncooked
salt, to taste
1 medium onion, finely chopped
1 tablespoon butter
1 lemon, rind of
1/2 lemon, juiced
1/2 - 1 teaspoon rosemary
1/2 - 1 cup frozen mixed vegetables, thawed

Preparation

Cook rice in boiling salted water until almost, but not quite, done.
Drain rice and return to pot.
Meanwhile, melt butter in a small skillet over low heat, add onion and cook until browned, I usually add a few drops of oil so that the butter won't burn.
Add the onion and the rest of the ingredients to the rice, cover and cook on low heat for 5 to 10 minutes until completely done.