In a heavy 3 quart saucepan with a lid, melt the margarine over medium high heat. Add the herb of choice, lemon juice and zest, cook for 2 minutes. Stir in the rice until coated, cook and stir for 2 minutes. Add the heated broth and salt to the rice mixture, stirring constantly. Lower the heat, cover and simmer until the rice is tender and all of the liquid is absorbed, about 18 minutes. Season with pepper and fluff with a fork. Serve immediately. Makes 8 servings