Yield
6 servings (serving size: 1 cup)

“My family prefers rice for weeknight meals, so I'm always looking for ways to vary the flavor without using a lot of ingredients or effort. I like to serve this with a pork tenderloin recipe (see Pork Tenderloin with Rosemary and Thyme at CookingLight.com) I've made for years that I saved from one of my issues of Cooking Light.â€� —Maggie Brain, The Woodlands, TX

How to Make It

Step 1

Combine first 3 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove pan from heat; let stand 5 minutes. Fluff with a fork.

Step 2

Heat oil and butter in a small skillet over medium-high heat until butter melts. Add mustard seeds to pan; cook 2 minutes or until seeds begin to pop. Scrape seed mixture into rice mixture using a rubber spatula. Add 3 tablespoons cilantro, lemon rind, and lemon juice to rice; stir well. Garnish with cilantro sprigs, if desired.

Ratings & Reviews