Recipe courtesy of Tiffani Thiessen

Lemon Rice

  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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 


  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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