Lemon Rice
Lemon Rice
Savor this simple and fragrant rice recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 6 to 8 servings
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, finely diced
  • 2 cups long-grain white rice
  • Kosher salt
  • ¼ cup fresh lemon juice
  • 3 tablespoons chopped fresh mint, plus more for garnish
  1. 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.
  2. Add the lemon juice and mint to the rice and toss to distribute evenly.
  3. Serve hot, garnished with chopped mint.

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