Lemon Rice
1/2 garlic clove, minced
2 tablespoons butter, margarine or oil
1-1/2 cups chicken broth
1/2 teaspoon salt
1-1/2 cups instant rice
2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
1 tablespoon lemon juice
1 teaspoon shredded lemon rind
Directions
In a medium saucepan, cook the garlic, stirring frequently, in hot butter until lightly browned. Add in the chicken broth and the salt. Bring to a full boil.
Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes.
Add in the parsley, lemon juice and the lemon rind, stirring to blend.
Makes 4 servings.