Lemon-Rosemary Rice

Lemon-Rosemary Rice

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  • 1 tablespoon butter
  • 1 1/2 cups Jasmine rice
  • 1/2 teaspoon salt
  • 2 cups chicken stock
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon chopped fresh rosemary, plus additional to garnish
  • 1/2 teaspoon fresh lemon zest


In a saucepan, melt butter over medium heat. Add rice and cook, stirring constantly, for 2 minutes. Stir in salt. Add chicken stock, lemon juice and chopped rosemary. Bring to a boil, stirring frequently. Cover with a lid, reduce the heat to low, and simmer until the liquid is absorbed and rice is tender, 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in lemon zest. Serve immediately, garnished with fresh rosemary.

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