Served this for a large crowd everyone loved it. Will definitely make it again.
Lemon Southwest Rice
Stir in the cilantro, chiles, and lemon rind at the end for the best flavor.
- 2 tablespoons butter
- 1 cup thinly sliced leek
- 1 tablespoon minced garlic
- 2 cups uncooked long-grain rice
- 4 cups fat-free, less-sodium chicken broth
- 1/4 cup fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/8 teaspoon saffron threads, crushed
- 1/4 cup chopped fresh cilantro
- 1/4 cup canned chopped green chiles, undrained
- 1 teaspoon grated lemon rind
- Melt butter in a large nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Add rice, and cook 1 minute, stirring constantly. Add broth and next 4 ingredients (through saffron); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender and liquid is absorbed. Stir in cilantro, chiles, and rind.
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