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Lemon Rice Recipe

Lemon Rice Recipe

This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 cup water
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons butter
  • 1 cup uncooked long grain rice
  • 1/4 teaspoon dried basil
  • 1/8 to 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon lemon-pepper seasoning


  • 1. In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon peel. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper. Yield: 4 servings.

Nutritional Facts

1 serving (3/4 cup) equals 192 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 283 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Lemon Rice

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Reviewed Feb. 4, 2016

"Huge hit with the whole family. Definitely going into the regular menu rotation, and I'm also going to try it with orange juice/zest and the Taste of Home Great Flavors Orange Pineapple Pepper."

Reviewed Jan. 27, 2016

"The rice gets it's flavor from the lemon pepper more than anything. Had no lemon flavor until I added the lemon pepper"

Reviewed Jan. 17, 2016

"This recipe was easy to prepare and we enjoyed the light lemon flavor. I served it with a roasted lemon chicken, which paired nicely."

Reviewed Mar. 29, 2015

"This was quite tasty, though the lemon flavor was a bit too strong. I made a few adjustments and when I make it again I'll adjust a bit more. Instead of butter I used olive oil (1.5 tsp is the equivalent amount). I didn't have long grain rice, I had jasmine, so I used that. My husband doesn't care for the taste of basil so I used a couple shakes of Italian seasoning instead. I just used bottled lemon juice so I didn't use the grated peel (and next time I'll use just 1 Tbsp of juice instead of 2). Lastly, instead of measuring out the lemon pepper, I just added a few shakes. I followed the cooking directions and experienced no problems. The rice came out fluffy."

Reviewed Dec. 11, 2014

"Pretty good. I wanted something with a bit more flavor than just plain rice for dinner. I liked this recipe, but I felt like it was still a little bland. Added some seasoning that had salt, garlic powder and pepper which gave it a lot more flavor."

Reviewed Aug. 13, 2013

"I cook everything with brown rice (because it's healthier) and this did NOT work. I ended up adding almost four times the amount of liquid and had it on the stove for 90 minutes and the rice still wasn't cooked. Flavors were good (but diluted) so it would probably be yummy with white, but I do not recommend making with brown."

Reviewed Jul. 24, 2013

"I made Lemon Rice this evening with a lime and bacon grilled white fish. It was wonderful! The mild lemon flavor was exactly what was needed to go with this meal. My husband really enjoyed it. This was very easy to make, but would be a meal that I would serve for dinner guests! Thank you for this recipe:)"

Reviewed May. 8, 2013

"We love this recipe. I have never used the lemon peel even though I've made the recipe several times. I've even used the leftover cold rice to make pork fried rice. The lemon flavor is subtle but still perks up the dish."

Reviewed Sep. 28, 2012

"I made this once before without the grated lemon peel, and it was good. But lemon peel kicks the flavor up dramatically. It went so well with my crab cakes."

Reviewed Jun. 8, 2011

"I agree with the other reviewers that this rice dish has good flavor. I used brown rice and almost doubled the water and cooking time."

Reviewed May. 29, 2011

"Flavors were subtle, lemon was not overpowering. Even our picky rice eaters loved this."

Reviewed Oct. 14, 2010

"I made this today for my family and it was perfect...will make it again for sure!!"

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