Lemon Pepper Rice Recipes

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LEMON-PEPPER RICE



Lemon-Pepper Rice image

Do something different this evening with our Lemon-Pepper Rice recipe. Lemon-Pepper Rice only takes 15 minutes to make and is a super tasty side dish.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, 2/3 cup each

Number Of Ingredients 7

1/4 cup KRAFT Tuscan House Italian Dressing
1-1/2 tsp. GREY POUPON Dijon Mustard
zest and 2 Tbsp. juice from 1 lemon
1/4 tsp. freshly cracked black pepper
2 cups instant brown rice, uncooked
1/2 cup slivered almonds, toasted
3 Tbsp. chopped fresh parsley, divided

Steps:

  • Mix dressing, mustard, lemon zest, lemon juice and pepper until blended.
  • Prepare rice as directed on package, stirring dressing mixture into rice before the 5-min. standing time.
  • Stir in nuts and 2 Tbsp. parsley; sprinkle with remaining parsley.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

LEMON RICE



Lemon Rice image

Make and share this Lemon Rice recipe from Food.com.

Provided by TGirl

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice, freshly squeezed
2 teaspoons butter or 2 teaspoons margarine
1 cup uncooked rice, long grain
1/4 teaspoon dried basil
1/8-1/4 teaspoon grated lemon, zest of
1 1/4 teaspoons lemon pepper seasoning

Steps:

  • Combine all ingredients EXCEPT lemonpepper in saucepan.
  • Bring to a boil, then reduce heat.
  • Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
  • Sprinkle with lemonpepper before serving.

LEMON-PEPPER RICE



Lemon-Pepper Rice image

My quick rice dish gets a zippy twist from lemon-pepper seasoning. It complements chicken and many other types of Mexican dishes quite nicely.-Patty Burk, Nanaimo, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 3

2 cups water
1 to 2 teaspoons lemon-pepper seasoning
2 cups uncooked instant rice

Steps:

  • In a saucepan, bring water and lemon-pepper to a boil. Stir in rice. Remove from the heat; cover and let rice stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

LEMON RICE



Lemon Rice image

This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons butter
1 cup uncooked long grain rice
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

Nutrition Facts :

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY



One-pot Lemon Pepper Chicken & Rice Recipe by Tasty image

Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons lemon pepper
1 tablespoon paprika
2 cloves garlic, minced
1 tablespoon olive oil
2 lb chicken thighs with skin
4 tablespoons butter
1 yellow onion, diced
1 ½ cups arborio rice
¼ cup white wine
4 cups chicken broth
1 ½ cups milk
pepper, to taste
1 cup parmesan cheese
¼ cup fresh parsley, optional

Steps:

  • Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
  • In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
  • With a paper towel, carefully wipe out excess fat, leaving the seasoning.
  • Preheat your oven to 350˚F (175˚C).
  • On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
  • Add the rice and stir until it becomes translucent (1-2 minutes).
  • Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
  • Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
  • Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
  • Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
  • Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
  • Enjoy!

Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams

BAKED LEMON-PEPPER CHICKEN THIGHS AND RICE



Baked Lemon-Pepper Chicken Thighs and Rice image

Lemon-pepper-seasoned chicken thighs bake together with a lemony rice for this one-pot dinner.

Provided by fabeveryday

Time 1h5m

Yield 5

Number Of Ingredients 12

1 tablespoon olive oil
5 medium bone-in, skin-on chicken thighs
1 teaspoon lemon-pepper seasoning
1 ½ teaspoons salt, divided
½ teaspoon garlic powder, divided
2 tablespoons salted butter
1 medium onion, diced
1 ½ cups chicken stock
1 ¼ cups water
1 ½ cups long-grain white rice
2 tablespoons freshly squeezed lemon juice
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside.
  • Melt butter in the the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off burner.
  • Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid.
  • Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice. Cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.

Nutrition Facts : Calories 1036.6 calories, Carbohydrate 47.6 g, Cholesterol 296.5 mg, Fat 55.2 g, Fiber 1.2 g, Protein 81.1 g, SaturatedFat 16.7 g, Sodium 1290.6 mg, Sugar 1.4 g

LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE



Lemon Pepper Chicken Breasts on a Bed of Rice image

A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This dish also makes good leftovers. Try it out and see for yourself!

Provided by El Bistro

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup long grain white rice
14 ounces chicken broth
5 tablespoons mccormick california style lemon pepper
1/2 cup of melted margarine
4 boneless skinless chicken breasts, thin sliced or tenderloins only

Steps:

  • Preheat oven to 350.
  • Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
  • Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
  • Bake for 30 Minutes.
  • Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
  • Put pan back in the oven.
  • Bake 30 Minutes.
  • Remove from oven, and place chicken back inside.
  • Cook for another 15 minutes.
  • This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.

Nutrition Facts : Calories 523.2, Fat 26.7, SaturatedFat 5.6, Cholesterol 75.5, Sodium 731.8, Carbohydrate 37.6, Fiber 0.6, Sugar 0.4, Protein 30.8

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