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1 lemon (for zest and juice, rinsed)
1 1/2 cups water
1/2 teaspoon seasoned salt
1 teaspoon butter
2 cups instant rice
1. Peel several strips of lemon peel, without any white pith, with zester (or vegetable peeler). Chop finely for zest (1 tablespoon).
2. Squeeze juice of lemon (about 2 tablespoons) into medium saucepan. Add water, seasoned salt, and butter. Cover and bring to boil on high.
3. Stir rice and lemon zest into boiling water. Cover, remove from heat, and let stand 5 minutes. Serve.
CALORIES (per 1/4 recipe) 190kcal; FAT 1.5g; CHOL 5mg; SODIUM 200mg; CARB 40g; FIBER 1g; PROTEIN 4g; VIT A 0%; VIT C 10%; CALC 2%; IRON 15%