Jewel Rice

½ cup chopped onion
2 tbsp. margarine
1 cup rice
1 chicken bouillon cube
1 tsp. salt
1/8 tsp. pepper
½ tsp. dried thyme
1 pkg. (10 oz.) frozen peas, thawed, drained
1-½ cup orange sections

Saute onion in margarine in skillet until tender. Add rice, cooking until golden. Stir in next 4 ingredients and 2 cups water. Simmer, covered, for 15 minutes.

Add peas. Cook for 5 minutes longer or until rice is tender and water is absorbed. Add orange sections and heat through. Serve.