- Level: Easy
- Total: 28 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 274
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 479 mg
- Level: Easy
- Total: 28 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 274
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 479 mg
Ingredients
Directions
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes¿please don't lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve.
