Lemon Garlic Rice


Lemon Garlic Rice

Lemon Garlic Rice
30 Min

Here's a side dish that'll add some sunny flavors to your meal. Our Lemon Garlic Rice is the perfect go-along for everything from chicken to ribs!

What You'll Need

  • 1 cup uncooked white rice
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 tablespoons chopped fresh parsley

What to Do

  1. In a large saucepan over high heat, combine all ingredients except parsley; bring mixture to a boil, stirring once or twice. Reduce heat to low, cover tightly, and simmer 15 minutes, or until liquid is absorbed.  
  2. Stir in parsley and serve.



  • Serve with your favorite meat, chicken, or fish. For flavor variations, try adding a spice, some chopped green bell pepper, or a few chopped walnuts.
  • If you prefer, you can use brown rice instead -- just cook it about 45 minutes once it comes to a boil. And if you want to use parboiled rice, it'll need to cook about 20 minutes.
  • To make sure your rice is fluffy, check out our easy tips!

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I'm going to try this in my rice cooker for supper tonight.

Fabulous rice dish! I served it with fish. Thank you! I followed the recipe except I would like to share a fail-safe way to time rice. Use 1.85 cups liquid for each 1 cup of rice. (I did everything else just as the recipe). Bring to boil, reduce heat and cover tightly and simmer exactly as in this recipe. In ten minutes, turn off heat. Don't remove lid for ten more minutes. I usually cover pot with a towel during this time.

Great rice recipe! Goes well with all kinds of fish dinners!!! Thanks

Great side dish especially with prize winning lemon chicken recipe from this site.....give it a try.....quick and easy....30 minutes for both dishes and you're done!

I really enjoyed this rice dish, very tasty, was great warmed up next day

Made this rice dish for supper. Very subtly flavoured. I don't usually like to mess around with my rice...don't even order it in a restaurant because the 'chefs' always like to 'mess it up' with their own choice of spices. This one, however, I would make again, as no one flavour overpowers the other and go with almost anything.


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