In a saucepan, combine chicken broth, onion, butter, lemon peel, and bay leaf. Bring to boiling. Reduce heat.
Stir in rice. Cover and cook for 15 to 18 minutes or until liquid is absorbed.
Let stand, covered, for 5 to 10 minutes. Remove bay leaf. Stir in wine (if you like), lemon juice, and fresh dill. Makes 4 or 5 side-dish servings.