Description
This was the Greek lemon rice that I grew up on. It’s simple and flavorful. I hope you all enjoy it.
Ingredients
- ½ stick butter
- 2 cups converted long-grain white rice
- 1 (32 fluid ounce) container chicken broth
- ½ lemon, juiced
- 1 teaspoon salt
- 3 bay leaves
Instructions
- Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat
- stirring occasionally
- until toasted but not burnt
- about 10 minutes.
- Pour chicken broth
- lemon juice
- salt
- and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer
- cover
- and let simmer for 20 minutes.
- Remove from heat and let sit
- covered
- for 10 minutes. Fluff with a fork and serve.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12