We eat a lot of rice in our house. We always have it as a side dish with Asian food and often have it with Mexican dishes as well. I’d say we go through a box of brown rice and a bag of jasmine rice every other week.
While I enjoy plain rice because it always takes on the flavors of the food I’m serving with it, sometimes it gets a little boring. I wanted to find a recipe that added some flavor to the rice while still being able to pair it with just about anything. This Lemon Garlic Rice fits the bill perfectly.
When I heard Lemon Garlic Rice I thought it would be bursting with flavor. I was worried the lemon would be overpowering or the garlic would be too strong but that wasn’t the case at all. I think because the lemon and garlic is cooked along with the rice it gives it some flavor but it doesn’t overpower it.
I found this rice to be delicious even though it was different from how I thought it would taste. The lemon was subtle but easy to distinguish in the rice and the garlic was subtle as well. I found the rice to be a little stickier then usual but it cooked up well and was great with the kabobs I served with it. It simply gave a little pizzazz to a normally boring side dish.
- 1½ c. chicken broth (or vegetable broth)
- 1 c. jasmine rice
- 1 lemon, juiced and zested
- 2 T. butter
- 3 garlic cloves, minced
- 1 t. black pepper
- 2 T. fresh parsley, chopped
- Place the chicken broth in a large pot over high heat. Bring to a boil.
- Add in the rice, lemon juice, lemon zest, butter, and garlic cloves. Stir well.
- Cover and reduce to a simmer. Simmer for 15 minutes.
- Remove from heat and stir in the black pepper and parsley.