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Nutrition Facts
Serving Size 177 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 560 mg 23%
Total Carbohydrate 39 g 13%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 4 g
Vitamin A 4% Iron 4%
Vitamin C 4% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon-Herb Rice
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/4 cup(s) unsalted butter
1/2 cup(s) shallots, minced
2 cup(s) H-E-B Basamati Rice
2 H-E-B Select Ingredients Reduced Sodium Chicken Broth
1/2 cup(s) water
3 Tbsp thyme, minced & divided
2 Tsp lemon, zest (divided)
1/2 Tsp H-E-B Iodized Salt
1/2 Tsp H-E-B Black Pepper
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Instructions

1
Melt butter in a 2-quart saucepan over Medium heat. Saute shallots and rice 3 to 5 minutes, until rice begins to brown.
2
Stir in broth, water, 1 tablespoon thyme, 1 teaspoon lemon zest, salt and pepper. Bring to a boil; cover pan and reduce heat to low.
3
Cook 15-20 minutes, or until liquid is absorbed. Remove from heat. Stir in remaining 2 tablespoons thyme and 1 teaspoon lemon zest.

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