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Quick Rosemary Rice

 Quick Rosemary Rice
In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."
6-8 ServingsPrep/Total Time: 30 min.


  • 2 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1 medium onion, chopped
  • 1 small carrot, shredded
  • 1/2 to 1 teaspoon grated lemon peel
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt


  • Combine the all ingredients in a medium saucepan. Bring to a boil.
  • Reduce heat; cover and simmer for 20 minutes or until liquid is
  • absorbed. Yield: 6-8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 384 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.