Italian Lemon Herb Rice
This Lemon Herb Rice is light, bright, and cooks on the stovetop in about 20 minutes. Cooking it in chicken broth gives it a deep, savory flavor that pairs perfectly with the roasted chicken leg quarters.
Prep Time: 5 mins
Cook Time: 20-25 mins
Total Time: 25-30 mins
Servings: 2
Ingredients
- 1 cup long-grain white rice (like Jasmine or Basmati)
- 2 cups chicken broth
- 1 tablespoon olive oil or butter
- 1 clove garlic, minced
- Zest and juice of 1 small lemon (about 2 tablespoons of juice)
- ¼ cup fresh parsley or dill, finely chopped
- Salt and pepper to taste
Directions
-
- Sauté the garlic: Heat the olive oil or butter in a medium saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, making sure it doesn’t burn.
- Toast the rice: Stir in the uncooked rice. Let it toast in the oil and garlic for 1 to 2 minutes, stirring constantly, until the grains look slightly translucent.
- Simmer: Pour in the chicken broth and bring it to a boil. Once boiling, cover the pot with a tight-fitting lid, turn the heat down to low, and let it simmer for 15 minutes without opening the lid.
- Rest: Remove the pan from the heat, keep the lid on, and let it sit undisturbed for 5 minutes to finish steaming.
- Finish and fluff: Remove the lid. Stir in the lemon zest, lemon juice, and fresh herbs. Fluff gently with a fork and season with salt and pepper to taste.