Recipe - Lemony Chicken Rice

1 cup Regular, Extra long, or long
and medium grain white rice
(I use long grain)
1 cup (or up to 1 One fourth cups)
Chicken broth*
2 tablespoon Lemon juice** (up to 4)
Herbs of choice***
Salt and pepper (optional)

*** I used a mixture of dried parsley, basil and oregano totaling about 2
2
One half tsp.

Do not use drip tray. Fill water line to HI in base. Place rice and other
ingredients in rice bowl, place rice bowl in steamer tray. Set timer for
about 51 minutes. To serve, I usually transfer to a small casserole dish.

*I actually "make" chicken stock out of the packets if I don't have any
rather than buying canned stock. I used 2 packets and mixed in 1 One fourth cups
boiling water.

**I used 4 TB, the lemon flavour was nice, but strong. I liked it as did my
husband but someone else may prefer a lighter lemon taste. If you use only
2 TB, I wouldn't add any extra liquid. 2 TB more or less doesn't make that
big of a difference I find.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Lilia Prescod"
lprescod@itrc.uwaterloo.ca on Feb 25, 1997.