1Saute 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.
2Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry; sprinkle cavities with salt and pepper.
3Stuff hens with rice mixture and close cavities. Secure with wooden picks and/or baking twine.
4Brush 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.
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