Description
Zesty lemon rice with herbs is a perfect side for chicken or pork. It pairs wonderfully with Greek Lemon Chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups long-grain rice
- 1 onion, finely diced, about 1 cup
- 3 garlic cloves, minced
- 3 tablespoon lemon zest (zest from 3 lemons) reserved
- 2 cups chicken broth
- 1/2 cup fresh lemon juice, (juice from 2 lemons)
- 1–1/2 cups water
- 1–1/2 teaspoon Greek seasoning
- 1 teaspoon kosher salt
- 3 tablespoons butter, divided
- 3 tablespoons fresh parsley, minced (about 4 sprigs)
Instructions
- In a medium saucepan, heat the olive oil over medium-high heat.
- Add the rice, onion, and garlic and saute until the rice grains begin to become opaque and the onion becomes translucent. Stir occasionally so the ingredients don’t brown.
- Add the lemon juice, water, chicken broth, kosher salt, Greek seasoning to the pot and stir to combine.
- Add 1-1/2 tablespoons butter and bring the liquid to a boil. Immediately reduce the heat to low (so the ingredients just simmer) Cover the pan with a lid and cook for 17-20 minutes.
- Remove the covered pan from the heat and let rest for 10 minutes.
- Add the remaining butter, lemon zest and parsley and fluff the rice with a fork.
- Serve warm.
- Store any leftovers in the refrigerator for up to 4 days.
Notes
When reheating Lemon rice in the microwave, sprinkle 1 teaspoon of water over the top of the cold rice before cooking to protect the rice from drying out.
If you like more lemon taste, gradually add 1-2 tablespoons additional fresh lemon juice to the rice as you fluff it. Taste the rice as you go.
I like to add fresh dill and even finely minced fresh mint along with the fresh parsley to the rice.
