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Simple Lemon Rice

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

Ingredients

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

Directions

  • In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon zest, 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.
Nutrition 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.

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Reviews

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Average Rating:
  • Yvette.lara
    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.