Melt the rice in liquid margarine. Boil the broth cubes with water. Pour about half of the broth over the rice, stir and allow to cook without lid for about 10 minutes.
Start timer
Rinse, groom and cut the mushrooms into quarters. Peel and finely chop the onion. Chop mushrooms and onions in liquid margarine.
Season with salt and pepper.
Pour the rest of the broth onto the rice and allow to cook for another 10 minutes. Turn the mushroom and cheese into the cooked rice.
