Salads & sides

Lemon-Pepper Rice

photo by:kraft

I made this with salmon and everybody just rave about it. Everybody was getting tired of just plain rice and I could not keep the bowl full.

posted by

CynthiaDick

on 7/23/2012

time

prep:

5 min

total:

15 min

servings

total:

6 servings

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what you need

cups instant white rice, uncooked

Grated peel and juice from 1 lemon

Dash of freshly cracked black pepper

Make It

PREPARE rice as directed on package, stirring in the remaining ingredients before the 5-minute standing time.

STIR before serving.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing and a serving of cooked lean meat, poultry or fish.

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CynthiaDick

posted:7/23/2012

I made this with salmon and everybody just rave about it. Everybody was getting tired of just plain rice and I could not keep the bowl full.

eightybeerz

posted:1/6/2011

Even my husband makes it now!

beergrl

posted:2/18/2009

Very bland, I like regular old white rice with soya sauce better than this

philipgswanson

posted:2/18/2009

lemon in rice/no/only salt and or butter or both.

preludepixie

posted:12/16/2007

I made this with shrimp scampi and it was very very good! I get so tired of plain ol white rice, this was easy and flavorful.

ASE121004

posted:11/25/2007

Not good at all.

a cook

posted:11/8/2007

This had a strong after taste that was not good. Maybe it would be better with more spices and real rice rather than the instant.

a cook

posted:8/5/2007

i think it was delicious...at first when i saw the recipe i was thinking it would turn out too bitter, but i added the lemon peel in moderation and it was fantastic! i'm going to cook it again with my family.

gal2003

posted:12/13/2006

Simple & nice way to perk up rice - I used regular rice and added the lemon rind & juice after it was fully cooked, then let it sit covered for a short while. Previous poster's comments about it being bitter was probably due to using too large of a grater and catching too much of the white pith.

a cook

posted:4/20/2006

I didn't like it. It was too bitter.