When I started out with my “Lemonhead Phase” posts I hadn’t thought about lemon rice. All of that has changed now. This rice is so good and so easy! It was a part of the Pastrami Fold-up meal and was a delicious complimentary side dish.
Lemon Rice
This delicious and refreshing rice is a great accompaniment to chicken as well as Greek meals.
Servings: 4
Calories: 267kcal
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 1 cup chicken broth
- 1 cup white rice
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon dried basil
- 3/4 teaspoon sea salt
Instructions
- Put the butter and olive oil in a saucepot over medium low heat. Cook and stir until butter is melted. Add the onion; cook until the onion is translucent, stirring as needed. Try not to let the onion brown.
- Add the rice, chicken broth, lemon zest, lemon juice, basil, and salt to the onion. Give everything a quick stir to mix the ingredients, then bring to a boil. Cover the pot, lower the heat, and simmer the rice for 15-20 minutes or until done. Fluff and serve.
Nutrition
Calories: 267kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 703mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
Sounds way good! We just made some cilantro-lime rice and it was awesome! Can’t wait to try this!
Did you do the Cafe Rio knock-off?
I think so. I think it was even your recipe. And we had it again last night!