Lemon Rice




  • 2-1/2 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp Cajun Chef Cayenne Pepper
  • 1 clove garlic, crushed
  • 1 cup Falcon medium grain rice
  • 1 Tbsp freshly grated lemon zest
  • 2 Tbsp chopped fresh dill (or parsley)
  • 2 Tbsp butter


Heat the broth, salt, black pepper, cayenne and garlic in a heavy saucepan and bring the mixture to a boil. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 to 30 minutes. Remove from the heat. Stir in the lemon zest. Let stand, covered, for five minutes. Add the dill and butter and gently stir to mix. Serve warm. Serves 4 to 6.

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