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Lemon Thyme Rice

My neighbor taught me this recipe for thyme rice when I was young. It is very good and goes with any chicken dish. Even my picky 4-year-old eater eats it!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 1047.8 kcal

Equipment

  • 1 Medium Saucepan With a tight-fitting lid
  • 1 Wooden Spoon or Spatula
  • 1 Measuring Cups and Spoons
  • 1 Fork For fluffing
  • 1 Small Bowl For prepping ingredients

Ingredients
  

Main

  • 1 tablespoon butter
  • 1 cup uncooked white rice
  • 1 14.5 ounce can chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme leaves

Instructions
 

  • Melt butter in a medium saucepan over medium-high heat; stir in rice. Cook rice, stirring frequently, until browned, about 5 minutes.
  • Mix chicken broth, lemon juice, and thyme into rice. Cover and reduce heat to low. Cook until liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

Notes

For enhanced depth of flavor, consider toasting the rice slightly longer to achieve a deeper golden hue before adding liquids. Ensure your saucepan lid is truly tight-fitting to prevent steam escape, which is crucial for even cooking. For a brighter lemon flavor, add a pinch of lemon zest along with the juice. To prevent sticky rice, avoid lifting the lid during simmering and allow the rice to rest, covered, off the heat for 5-10 minutes after cooking. This allows steam to redistribute, resulting in perfectly fluffy grains. A good quality chicken broth will significantly impact the final taste.