Lemon Garlic Rice

I’ve always enjoyed flavored rice dishes but figured it was faster and easier to buy microwaveable rice rather than try to make it on my own.  But co-author/daughter Hayley insisted that making my own flavored rice was just as easy and didn’t take long — and it wouldn’t include artificial colors and flavors. Finally, I relented. I’ve been making my own flavored rice for several years now and this one is a new favorite.  The lemon juice adds a brightness to the dish and is a perfect pairing with chicken or fish. The last time I made it, I served it with my favorite salmon recipe.— L. Weal

INGREDIENTS
2 cups chicken stock
1 cup basmati rice
1/2 stick (2 ounces) butter
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon capers
ground black pepper
Optional:
chopped fresh parsley

TOOLS
medium (2-quart) pot with lid
measuring cups and spoons
cooking spoon

METHOD
1. Combine stock, rice, butter, garlic, and lemon juice into pot. Bring to a boil over medium heat.
2. Cover with lid and reduce heat to medium-low.
3. Simmer until stock is absorbed and rice is tender — about 15 minutes.
4. Turn off heat. Add capers and season with pepper. Sprinkle with parsley, if using, and stir well.

NOTES & TIPS
•  No basmati rice? No problem. Use long-grain white rice instead.
•  If you’re not a fan of capers, swap them out for 1 teaspoon kosher salt.

READY IN
20 minutes

YIELD
4 servings

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