Go Back

Lemon and Cilantro Rice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Stephanie Chavez


  • 1 1/2 tbsp unsalted butter
  • 1 scallion minced
  • 1 garlic clove minced
  • 1/2 cup cilantro chopped
  • 2 tsp Maggi bouillon
  • 1 1/2 tbsp lemon juice
  • 1 1/2 cups long grain white rice
  • 2 cups water


  1. In a medium pan (I used a 10″) on medium heat, warm the butter just to start melting it. Add the scallion, garlic, cilantro, Maggi bouillon and the lemon juice. Stir it all together well until the bouillon has completely dissolved.
  2. Add the rice, stir everything well, then add all the water and stir well to remove any clumps of rice. Cover completely and leave it alone.
  3. As soon as it starts to boil, lower the heat to LOW. DO NOT REMOVE THE LID. Let it cook covered for at least 15 minutes. After 15 minutes, quickly take a small spoonful of the rice and taste it to check its texture. When you take off the lid for this, try not to remove the lid completely. You want to keep as much of the steam in the pan as possible. Open it just enough to stick the spoon in there and take a little to taste, then close it right back up. If the rice has a slight crunch to the bite, continue to cook another three minutes, then turn off the heat and let it rest 10 minutes covered before serving.
  4. Fluff the rice with a fork just before serving.