• 2 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1 clove garlic, crushed
  • 1 cup long-grain rice
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoon chopped fresh dill (or parsley)
  • 2 tablespoon butter
  • 1/4 cup toasted pecan pieces


Serves 4 to 6

Heat the broth, salt, black pepper, cayenne and garlic in a heavy saucepan and bring the mixture to a boil. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 to 30 minutes.

Remove from the heat. Stir in the lemon zest. Let stand, covered, for 5 minutes. Add the dill and butter and gently stir to mix. Serve warm garnished with the pecan pieces.

(Click here to see Baked Pecan Chicken entree.)

This Site Uses Cookies! (Not the Yummy Kind.)

We use tracking cookies to provide a better experience for you. These cookies allow us to personalize content and collect browsing data that helps improve our web pages. The information we collect from your visit is securely stored and never shared.