Simple Lemon Rice Recipe
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Simple Lemon Rice Recipe

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Pat Stevens' tasty rice side dish has colorful flecks of fresh parsley and pimientos and delivers a lip-smacking splash of sunshiny citrus flavor. Thanks to this Granbury, Texas cook for her recipe.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1-1/2 cups chicken broth
  • 1-1/2 cups uncooked instant rice
  • 1 tablespoon butter
  • 1 to 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon minced garlic
  • Dash salt
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons diced pimientos
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup: 169 calories, 3g fat (2g saturated fat), 8mg cholesterol, 418mg sodium, 31g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon peel, garlic and salt; cover and remove from the heat. Let stand for 5 minutes. Stir in the parsley, pimientos and pepper. Fluff with a fork. Yield: 4 servings.
Originally published as Lemon Rice in Simple & Delicious March/April 2008, p23

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Yvette.lara User ID: 5969372 67722
Reviewed Sep. 30, 2011

"I make this rice at least once a week. It is so good and fast. I don't put pimientos and sometimes use dried parsley when I don't have fresh, but it's still good."

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