Saute onion and rice in 1/4 cup butter, 5 minutes or until onion is transparent and rice is golden. Add lemon juice, soup, chives, parsley, water and bouillon cube and bring to a boil. cover , reduce heat to medium low and cook for 25 minutes.
Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry; sprinkle cavities with salt and pepper.
Stuff hens with rice mixture and close cavities. Secure with wooden picks and/or baking twine.
Brush hens with melted butter. Cover and bake at 375 for 45 minutes. Uncover and bake 1 hour and 15 minutes, basting frequently with butter. Yield 4 servings.