Lemon-Rosemary Rice
 
Makes 4 to 6 Servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 2 cloves garlic
  • 3 cups long-grain white rice
  • 6 cups chicken broth
  • 1 large lemon, cut into 1⁄8-inch thick slices
  • 2 large sprigs fresh rosemary
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh rosemary sprigs, lemon slices
Instructions
  1. Preheat oven to 350°.
  2. In a 4½-quart ceramic Dutch oven, melt butter over medium high heat. Add onion and garlic, and cook, stirring frequently, until tender, about 5 minutes. Add rice, stirring to coat.
  3. Meanwhile, in a medium saucepan, heat broth, lemon slices, rosemary, salt, and pepper over medium heat, stirring occasionally, until hot.
  4. Slowly add broth mixture to rice mixture, stirring until combined. Cover with lid.
  5. Bake until liquid is absorbed and rice is fully cooked, about 35 minutes. Let stand, covered, for 10 minutes. Garnish with rosemary and lemon slices, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/lemon-rosemary-rice/