Lemon Rice
Lemon Rice is a fresh, flavorful side that couldn’t be easier. Add everything to the dish, uncooked rice included, and let the oven do the work for perfectly fluffy rice every time.
Servings: 6 servings (as a side)
Cost: $4.12
Equipment
- 9 x 13-inch baking pan ceramic or glass
Ingredients
- Cooking spray
- 1-1/2 cups uncooked basmati rice see note 1
- 2 teaspoons minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 2-1/2 cups chicken stock or broth, see note 2
- 4 tablespoons unsalted butter
Add Later
- 1 to 2 large lemons
- 3 tablespoons finely chopped flat-leaf parsley
- Serving suggestions see note 3 (to make it a meal)
Instructions
- Preheat oven to 400°F. Very generously spray a glass or ceramic (not metal) 9x13-inch pan. Cut butter into 6 equal pieces and set aside.
- Add the uncooked basmati rice into the prepared pan along with the minced garlic, all the seasonings, salt and pepper (or to preference—see note 4), and chicken stock. Stir with a wooden spoon until ingredients are incorporated, then spread in an even layer. Evenly top with cut pieces of butter. Cover tightly with foil. Bake for 40 minutes. Then, remove the foil (save foil; just set aside for now) and bake for 15 more minutes.
- Remove from oven. Don't stir the rice. Top with the foil again and let stand at room temperature for 10 minutes. This is very important to avoid mushy rice! Meanwhile, zest and juice the lemon to get 1 teaspoon zest and 3–4 tablespoons juice; finely chop the parsley.
- After 10 minutes, gently mix everything together and lightly fluff rice with a fork. Add lemon zest, lemon juice, and parsley. Mix in gently. Taste and add additional salt/pepper if needed. Gently stir and serve! Check out note 3 for my favorite way to serve this rice.
Video
Notes
Note 1: Only basmati rice works correctly in this recipe. Other types of rice gave inconsistent results, from mushy to unevenly cooked.
Note 2: The stock is key for flavor. Use a full-flavor stock (not low-sodium). I love Swanson’s stock best.
Note 3: Favorite serving suggestion: hot grilled chicken or lemon-pepper rotisserie chicken, crisp thinly sliced cucumbers, plenty of Tzatziki Sauce, and warm pita bread.
Note 4: Different salts season differently. I use fine sea salt. If your stock is salty or you prefer less salt, start with less and add more to taste at the end.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to refresh.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 13.1g | Protein: 2.9g | Fat: 6.8g | Cholesterol: 17.5mg | Sodium: 109mg | Fiber: 0.1g | Sugar: 1.3g