Lemon Garlic Herb Rice

CATEGORIES: Gluten Free, Rice

One of my favorite old-, old-, old-school Our Best Bites recipes is our Lime-Cilantro Rice. I love it with tacos, I love it with burritos, I love it cold from the fridge at 11:00 at night. But the other night, I wanted something a little different to serve with fish with some Italian flavors, so I took some of the same principles from the Lime-Cilantro Rice and this happened. It’s bright and springy and perfect to serve with fish or grilled chicken or with your feelings out of the Tupperware container at the end of a long day. (Carbs are my love language, alright?)

You’ll need long-grain rice, lemons, garlic, a handful of fresh Italian herbs (like parsley, basil, rosemary, marjoram, thyme, oregano–I recommend 1/2 parsley and 1/2 whatever else you want to use), butter, and salt and pepper.

In a large pot or skillet, combine the rice, water, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes, then remove from heat and allow to stand (covered) for 5 minutes.

When the rice is done, remove the lid and stir in the butter, lemon juice, salt, and pepper and stir to combine. Toss in the herbs and transfer to a serving dish. Top with freshly grated lemon rind and, if desired, additional salt and pepper.

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Lemon Garlic Herb Rice

  • Author: Our Best Bites
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25

Description

A quick and flavorful side dish, especially delicious with grilled chicken or fish!


Scale

Ingredients

  • 2 cups long-grain white rice
  • 4 cups water
  • 4 cloves garlic, chopped
  • 1/4 cup butter
  • 1/2 teaspoon kosher salt (plus more to taste if desired)
  • 1/4 teaspoon coarsely ground black pepper (plus more to taste if desired)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh Italian herbs (any combination of basil, rosemary, thyme, and/or oregano)
  • Juice and zest of 1 large lemon or two small lemons

Instructions

  1. In a large pot or skillet, combine the rice, water, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes, then remove from heat and allow to stand (covered) for 5 minutes.
  2. When the rice is done, remove the lid and stir in the butter, lemon juice, salt, and pepper and stir to combine. Toss in the herbs and transfer to a serving dish. Top with freshly grated lemon rind and, if desired, additional salt and pepper.

10 comments

    1. Made this in instant pot. It was delicious. Love the recipe. I added one bag of mixed peas, carrots and green beans. Why did rice stick to bottom of instant pot even when I added one tablespoon of olive oil.

  1. This looks delicious! Could this be modified to use brown rice for a healthier option? I know using brown rice would change it a lot, but I’m curious to try it out. If so, how would you modify it?

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