- 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 zest
- 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.
Reviews forQuick Rosemary Rice
"I made this with Creamy Lemon chicken and it was very good. I liked the carrots in it, I'm always looking for recipes to "hide" veggies in for my 3 children."