Lemon Rice

Contributor: Christine Pittman

When plain white rice won’t do, look to this bright, lemony, savory version to pair with roasts, seafood, and grilled meats and vegetables.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


  • 2 Tbsp. butter
  • 1 cup uncooked long-grain rice
  • 2 cloves garlic, minced*
  • 1 and ½ cup chicken or vegetable broth
  • ½ tsp. salt
  • 2 Tbsp. grated lemon zest (from about 3 lemons)
  • tsp. black pepper


  1. In a medium saucepan melt butter over medium heat. Add rice.
  2. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
  3. Add garlic and stir until fragrant, about 30 seconds.
  4. Stir in broth and salt. Bring to boiling, then reduce to a simmer and cover.
  5. Cook 13-18 minutes or until almost all of the liquid has been absorbed.
  6. Remove from heat, let stand 5 minutes.
  7. Add zest and black pepper, then stir and fluff with a fork.


*Or substitute ½ tsp. garlic powder and add it to the broth with the salt.