Recipe courtesy of Tiffani Thiessen
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Lemon Rice
Total:
45 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small yellow onion, finely diced 
  • 2 cups long-grain white rice 
  • Kosher salt 
  • 1/4 cup fresh lemon juice 
  • 3 tablespoons chopped fresh mint, plus more for garnish 

Directions

Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.

Add the lemon juice and mint to the rice and toss to distribute evenly.

Serve hot, garnished with chopped mint.

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