Heat margarine in large skillet over medium-high heat. Add rice and onion; cook and stir 6 to 8 minutes or until rice is golden brown. Stir in 1 1/2 c of the broth; bring to a boil. Reduce heat; simmer uncovered 7 to 8 minutes or until most of liquid is absorbed, stirring frequently. Stir in remaining 1 c broth, 1 tbsp lemon juice; simmer uncovered 7 to 10 minutes longer, stirring occasionally, until mixture looks creamy and rice is tender but firm.

Cal 134.6, Fat 1.9, Carb 25.4, Fib .2, Prot 2.7, Sod 155, Cff 13.2%.

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