Lemon And Garlic Rice

1. 1

   Heat the oil in a pan over a medium heat.

2. 2

   Add the garlic cloves and cook for 1 minute.

3. 3

   Add the lemon juice and cook for a further minute.

4. 4

   Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.

5. 5

   Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.

6. 6

   Check on the rice while cooking to ensure it does not run out of liquid and boil dry.

7. 7

   After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.

8. 8

   Mix in the chopped fresh parsley and serve hot!

* Per serving · 4 servings · Values may vary.

No additional tips available.