Simple Lemon Pepper Baked Brown Rice
This is healthy and delicious side dish that I made to accompany the Rosemary Roasted Chicken. The lemon give a tangy flavor and contrast to the pepper. Fabulous!
Ingredients
- 3/4 cups brown rice I prefer Mahatma Brown Rice
- 1 1/4 cups low sodium chicken broth or water if you prefer
- juice of one medium lemon approximately 1/4 cup and zest
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh cracker black pepper plus more for serving
Instructions
- Preheat oven to 375F.
- Place the rice into an 8x6 -inch glass baking dish.
- Bring the chicken broth, lemon juice, salt and pepper to a boil in a covered pot on the stove top.
- Once your water boils pour it over the rice, stir to combine and cover the dish tightly with aluminum foil.
- Bake in the middle rack of the oven for 1 hour.
- After 1 hour, remove cover. You will see the top speckled with your spices.
- Fluff the rice with a fork. Sprinkle with fresh cracked black pepper for garnish . Serve immediately or allow to cool and refrigerate.
Notes
To reheat rice drizzle 1/2 - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.
Nutrition
Serving: 1 | Calories: 189cal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 419mg | Sugar: 1g | Fiber: 2g | Calcium: 23mg | Iron: 1mg