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Lemony Herbed Rice

I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. —Connie Rank-Smith of Sherwood, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    7 servings

Ingredients

  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 1-1/3 cups uncooked long grain rice
  • 1 can (4 ounces) chopped green chilies, drained
  • 3/4 teaspoon salt
  • 1 tablespoon each minced fresh parsley, cilantro and chives
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.
Nutrition Facts
2/3 cup: 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 578mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

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