Ingredients
1-1/2 cups chicken broth1-1/2 cups uncooked instant rice1 tablespoon butter1 to 1-1/2 teaspoons grated lemon zest1/2 teaspoon minced garlicDash salt2 tablespoons minced fresh parsley2 tablespoons diced pimientos1/8 teaspoon pepper
Preparation
In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon zest, garlic and salt; cover and remove from the heat. Let stand for 5 minutes. Stir in the parsley, pimientos and pepper. Fluff with a fork.
