Cook Rice And Onion In Butter 5 To 10 Minutes Or Till Lightly Browned, Stirring Frequently. Add 1 Cup Water, Bouillon Cube, And 1/4 Teaspoon Salt. Bring To Boil, Stirring To Dissolve Bouillon Cube. Reduce Heat; Cover And Cook Slowly About 20 Minutes Or Till Liquid Is Absorbed And Rice Is Fluffy. Drain Vegetables And Stir In; Heat Through.