Food and the City: Lemon Garlic White Rice

April 29, 2011

Lemon Garlic White Rice


So I've come to the conclusion that about half of the recipes I've posted on this blog involve lemon.
I should probably stop that.

This side dish is so easy to make, and is just a little quick play on your traditional white rice.

Have this for breakfast, lunch, and dinner! Your tummy will thank you!

The Goods:
White Rice: 2 Cups
Olive Oil
Lemons - OF COURSE
Garlic
Butter
Water


Start by measuring out your rice.
I'm highly aware this picture only shows 1 cup measured.
Its all I had!

Then, mince up some garlic. About 1-2 cloves will do.



Heat some olive oil up in your pot. Throw in your rice, mix it up, and then throw in your garlic.



After about 2 minutes, dump in 2-4 cups of water. You'll be able to eye how much works for you.
I believe I used 3. But that can be completely wrong. In fact, it is. I used 2.


After about 25 minutes, your rice will have soaked up most of that water. 

Take a slab of butter and pop it in the rice. Mix it up.

Add a decent amount of garlic powder to your rice to bring out that flavor.

I didn't get a picture of that part. Did I mention you shouldn't cook late at night?



Take half of a lemon and squeeze the motha out of it. Get it for all its got!


Take another half, and do the same.
You really want that lemon to stand out.


Finally, garnish with a lemon slice and serve immediately.
Tastes wonderfully as a side for a chicken dish.

Try it out!