Description
This Greek Lemon Rice is a delicious and flavorful side dish that pairs perfectly with any meal.
Ingredients
Scale
- 1 cup Ben’s Converted Rice (not instant)
- 4 T butter (see notes)
- 1/2 tsp. salt
- 4 T lemon juice (more or less to taste)
- 2 cups chicken broth
- 1 T Better Than Bouillon chicken base
- 1 large bay leaf
- zest of one lemon (optional but recommended)
Instructions
- Start heating chicken broth or stock in a separate pan, or heat in microwave so it’s very hot or boiling.
- Use a heavy pan with a tight fitting lid to make the rice.
- Melt butter and cook the rice for 2 minutes over medium heat, stirring often so it doesn’t brown too much.
- Add salt and lemon juice to rice and cook 1 minute more.
- Add the hot chicken stock slowly and carefully so it doesn’t splash up on you, and let it come to a boil.
- Add the tablespoon of Better than Bouillon chicken base and stir to dissolve.
- Then reduce heat to the lowest possible heat you can get it and still keep the liquid simmering, add bay leaf, put the lid on the pan, and cook the rice 22 minutes without peeking at all.
- After 22 minutes check to see if the liquid is mostly absorbed and the rice is tender.
- If not cook the rice a few more minutes, still covered.
- When rice is tender, turn off heat, keep lid on the pan, and let it sit for 5 minutes.
- After 5 minutes, fluff rice with a fork, stir in lemon zest, and serve the Greek Lemon Rice hot.
Notes
- For a richer flavor, use salted or homemade chicken broth instead of water.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg