Lemon Rice

January 28, 2014

This light, versatile rice is a wonderful accompaniment to some of our favorite meals, especially these Greek-Inspired Chicken & Veggie Pita Wraps.  If you want something that is amazingly flavorful, filling, full of veggies, and receives compliments up the wazoo (really), try the pita sandwich.  It pretty much changed our lives!

Lemon Rice
1 Tbsp coconut oil (or butter)
1 cup white rice
1/2 tsp garlic salt
1 Tbsp lemon juice, preferably fresh*
2 cups chicken broth

Melt coconut oil in saucepan over medium heat.  Add rice and saute, stirring frequently until rice is beginning to brown.  Add broth, salt & lemon juice.  Bring to a boil.  Cover pan, turn heat to low and simmer 15-20 minutes.  Fluff with a fork and serve.

*I usually juice half a lemon right into the pan instead of measuring out 1 Tbsp.  Half a lemon is closer to 2 Tbsp, but it’s never been too lemony.

*The juice of 1 lime may be substituted.  It’s just as fabulous.  In fact, I’ve made this rice more with lime than lemon!  We’ve always called it lemon rice because I did, in fact, use lemon juice the first time I made it.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!