This wonderful Lemon Butter Rice might not look like much, but baby…its simple buttery lemon flavor is down right delicious. My sister-in-law Mary has been making it and serving it with some amazing grilled chicken kabobs for the past several months, much to our families delight. I’ve been meaning to post it for a while but it kept getting bumped down my list, dang it. Happy to be sharing it with you today! Watch for the kabobs to come in the near future.
Lemon Butter Rice pairs fabulously with many meals, the Honey Dijon Chicken I posted a couple of days ago being one of them. It would also be wonderful with…
Lemon Butter Rice
Time: 30 minutes
Yield: 2 1/2 cups
Recipe from Mary Ehrhart and Marla Call
4 T butter
1 1/4 C rice (long grain or Jasmine Rice works best)
3 C water
4 tsp bullion granules
2 Tb lemon juice (bottled is best)
3/4 tsp salt
1. Heat a large, deep skillet over medium high heat.
2. Add 4 tablespoons of butter and let it melt down.
3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe.
4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden.
5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet.
6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to simmer too long.
7. Add 3/4 teaspoon salt and give it a nice stir.
8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes.
9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it’s still crunchy allow it to cook a bit longer. Fluff it with a fork and serve!