Ingredients:
1 cup uncooked long-grain white rice, rinsed
2⅔ cups unsalted chicken broth
1 cube chicken bouillon
6 tablespoons butter
½ lemon, juiced
Zest of ½ lemon
4 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
¼ teaspoon dried thyme
1 teaspoon chili flakes
Salt and black pepper to taste
Instructions:
Preheat your oven to 425°F (220°C). Spray a 9×9-inch baking dish with cooking spray.
Add all ingredients to the prepared pan and mix well.
Cover the pan tightly with aluminum foil and bake for 30 minutes.
Remove the foil, stir the rice, and bake uncovered for an additional 20 to 30 minutes until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and garnish with additional parsley if desired.
Prep Time: 10 minutes | Cooking Time: 50-60 minutes | Total Time: 60-70 minutes | Servings: 4 servings