- 1 1/2 c. chicken broth or vegetable broth
- 1 c. jasmine rice
- 1 lemon juiced and zested
- 2 Tablespoons butter
- 4 garlic cloves minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 Tablespoons 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 the heat to a simmer. Simmer for 15 minutes.
Remove from heat and stir in the black pepper and salt.
Divide into 4 portions and sprinkle with parsley.
Serving: 1g | Calories: 117kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 923mg | Sugar: 1g