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Baked Rice with Lemon and Thyme
If you're already heating the oven, slide in a pan of this easy baked rice for a great side dish. It's practically hands-free and produces perfect rice.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
260
kcal
Author:
Jessica Fisher
Ingredients
2
cup
long grain white rice
uncooked
2
tablespoon
butter
cut into cubes
½
teaspoon
salt
½
teaspoon
dried thyme
½
teaspoon
lemon, zested
¼
teaspoon
paprika
4
cup
water
boiling
2
tablespoon
parsley (chopped)
black pepper
US Customary
-
Metric
Instructions
Preheat the oven to 425°. Spray a 9x13-inch baking dish with nonstick cooking spray.
Place the rice in the pan in an even layer. Dot the top with butter. Sprinkle the salt, thyme, zest, and paprika over the top.
Pour the boiling water into the pan and cover it right away with heavy-duty foil. Seal the edges tightly.
Bake the rice for 20 minutes. Fluff the rice with a fork, tossing it with the fresh parsley. Adjust seasonings and serve.
Notes
Want to make brown rice? Increase the baking time to about 45 minutes.
Nutrition
Calories:
260
kcal
|
Carbohydrates:
50
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Cholesterol:
10
mg
|
Sodium:
239
mg
|
Potassium:
78
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
270
IU
|
Vitamin C:
2
mg
|
Calcium:
24
mg
|
Iron:
1
mg