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Lemony Herbed Rice

I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. —Connie Rank-Smith of Sherwood, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    7 servings


  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 1-1/3 cups uncooked long grain rice
  • 1 can (4 ounces) chopped green chilies, drained
  • 3/4 teaspoon salt
  • 1 tablespoon each minced fresh parsley, cilantro and chives
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon pepper


  • In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.
Nutrition Facts
2/3 cup: 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 578mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

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Average Rating:
  • marcyrao
    Jan 5, 2021

    This may be an odd review as I only added half the ingredients, but it was so yummy I had to post. I completely forgot to add the spices after the rice was cooked (parsley, cilantro, chives, lemon zest, and pepper). Still, it was delicious. I was so focused on not overcooking my salmon I just forgot, but I never even noticed till I went to save the recipe.

  • nelloyello11
    Nov 15, 2010

    This rice dish was delicious and very versatile. I served it as a side to baked tilapia, but it would go very well with a chicken or pork dish as well. I replaced the canned chillies with 3 fresh jalapenos, chopped. I did not have the fresh herbs on-hand, so I used approximately 1 tsp of dried herbs for each Tbsp of fresh, rubbing them between my palms to release the flavor. My boyfriend who is not normally a fan of rice in general REALLY liked it. I will definitely make this again, and try some different variations.