Lemon Thyme Rice

Lemon Thyme Rice

139 Reviews 16 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  LASUG

“This is a recipe that my neighbor taught me when I was young. It is very good and goes with any chicken dish. Even my picky 4 year old eater eats it!”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
  2. Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

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Reviews (139)

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Here is the problem with this recipe as written -- it should be 1 Tablespoon FRESH thyme OR 1 teaspoon dried. Dried herbs are much stronger. I thought this was fabulous modified, though!



This is not the recipe that I submitted. The recipe does not need this much thyme.



This is really good! I caramelized onions and added some minced garlice with the butter and then added the rice.I finished off with some paramsan cheese and it was fantastic! The cheese really went well with the lemon! My picky bf simply adores it!

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Amount Per Serving (4 total)

  • Calories
  • 212 cal
  • 11%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 346 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Calves Liver with Lemon Thyme


next recipe:

Lemon Pepper Chicken and Rice