This Lemon Rice Recipe is a flavorful, hands-off side that everyone will love! Everything goes straight into the pan, even the uncooked rice, and it bakes up perfectly every time.
Author’s Notes
The Magic Of Oven-Baked Rice
Baking rice in the oven is my absolute favorite way to make it. And while I totally get the skepticism, I promise it really does work. Uncooked rice, chicken stock, and a handful of herbs go straight into a dish and bake into the fluffiest, most delicious rice.
I’ve shared a few versions over the years: my standard baked white rice, this mega-popular herb rice, and a family-favorite curry rice.
And this baked lemon rice is my new favorite! It is so flavorful and the rice turns out perfectly tender every time. I can’t get enough of it. It really is a game-changer for side dishes. It’s so flavorful that I often just grill a simple protein like steak or chicken to go with it.
Ingredients In This Lemon Rice Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Basmati rice | This is the only rice that bakes up fluffy and tender with this specific recipe. Other varieties can get mushy or cook unevenly. |
| Garlic plus dried herbs & seasonings | These build the base flavor. Feel free to taste and adjust the seasoning at the end. |
| Chicken stock | Use a full-flavor stock (like Swanson) for the best results. Low-sodium stock can make the rice taste flat. |
| Butter | Adds richness and helps the rice bake evenly. Dot it over the top so it melts into every bite. |
| Lemon and parsley | Add these after baking for a really fresh, bright flavor. Mix in gently so the rice stays fluffy. Using a microplane (like this one), zest only the very outside yellow part of the lemon. |
How To Make This Lemon Rice Recipe
- Prep the pan: Heat oven and generously spray a glass or ceramic 9×13 dish.
- Combine: Add rice, garlic, seasonings, and stock; stir to mix and spread evenly.
- Add butter: Dot the top with butter pieces.
- Bake: Cover tightly with foil and bake, then uncover and bake again.
- Rest: Cover again and let the rice sit to finish steaming.
- Finish: Fluff gently, add lemon and parsley, adjust seasoning, and serve.
Quick Tip
This is my favorite baking dish ever and I highly recommend it for baking rice.
What To Serve With This:
- Pair with protein: Hot rotisserie or grilled chicken is my favorite. Fish, shrimp, or thinly sliced flank steak also work great.
- Add a creamy sauce: Tzatziki is perfect here, but any creamy, complementary sauce works.
- Serve with warm pita: Use it to scoop the rice, chicken, and sauce.
Use Leftover Lemons In These Recipes:
Lemon Rice
Lemon Rice is a fresh, flavorful side that couldn’t be easier. Add everything to the dish, uncooked rice included, and let the oven do the work for perfectly fluffy rice every time.
Video
Equipment
- 9 x 13-inch baking pan ceramic or glass
Ingredients
- Cooking spray
- 1-1/2 cups uncooked basmati rice see note 1
- 2 teaspoons minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 2-1/2 cups chicken stock or broth, see note 2
- 4 tablespoons unsalted butter
Add Later
- 1 to 2 large lemons
- 3 tablespoons finely chopped flat-leaf parsley
- Serving suggestions see note 3 (to make it a meal)
Instructions
- Preheat oven to 400°F. Very generously spray a glass or ceramic (not metal) 9×13-inch pan. Cut butter into 6 equal pieces and set aside.
- Add the uncooked basmati rice into the prepared pan along with the minced garlic, all the seasonings, salt and pepper (or to preference—see note 4), and chicken stock. Stir with a wooden spoon until ingredients are incorporated, then spread in an even layer. Evenly top with cut pieces of butter. Cover tightly with foil. Bake for 40 minutes. Then, remove the foil (save foil; just set aside for now) and bake for 15 more minutes.
- Remove from oven. Don't stir the rice. Top with the foil again and let stand at room temperature for 10 minutes. This is very important to avoid mushy rice! Meanwhile, zest and juice the lemon to get 1 teaspoon zest and 3–4 tablespoons juice; finely chop the parsley.
- After 10 minutes, gently mix everything together and lightly fluff rice with a fork. Add lemon zest, lemon juice, and parsley. Mix in gently. Taste and add additional salt/pepper if needed. Gently stir and serve! Check out note 3 for my favorite way to serve this rice.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Only basmati rice works correctly in this recipe. Other types of rice gave inconsistent results, from mushy to unevenly cooked.
Note 2: The stock is key for flavor. Use a full-flavor stock (not low-sodium). I love Swanson’s stock best.
Note 3: Favorite serving suggestion: hot grilled chicken or lemon-pepper rotisserie chicken, crisp thinly sliced cucumbers, plenty of Tzatziki Sauce, and warm pita bread.
Note 4: Different salts season differently. I use fine sea salt. If your stock is salty or you prefer less salt, start with less and add more to taste at the end.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to refresh.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 13.1g | Protein: 2.9g | Fat: 6.8g | Cholesterol: 17.5mg | Sodium: 109mg | Fiber: 0.1g | Sugar: 1.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely incredible! I made this with Chelsea’s Greek chicken thighs and Greek salad. It’s one of the best Greek dishes my wife and I have ever had, and thanks to Chelsea’s super easy to follow recipes, I made it!
So glad the rice helped round out your Greek dinner, Wade! It makes me so happy to hear you and your wife loved the whole meal!
Love this recipe! Making this to go with your Greek Chicken Bowl recipe.
That sounds like the perfect pairing! So glad you’re loving the recipes. Thanks so much!