My Mom's Greek Lemon Rice recipe

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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

Nutrition Info

155.9 calories
carbohydrate: 25.7 g
cholesterol: 12 mg
fat: 4.4 g
fiber: 0.9 g
protein: 3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 579.6 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Recipe Yield

12 servings

Recipe Note

This was the Greek lemon rice that I grew up on. It's simple and flavorful. I hope you all enjoy it.

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