- 2 tablespoons olive oil
- 1 cup onion (1/2 large onion), diced
- 2 cloves garlic, minced
- 2 cups rice (I used Basmati)
- 4 cups chicken stock
- 3 teaspoons lemon zest
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup parsley, chopped and divided
Cook onion and garlic in olive oil in a medium pan.
Add rice and cook until rice is browned.
Add chicken stock, lemon zest, cumin, salt, peppper, and 1/4 cup chopped parsley.
Bring to a boil, cover, and cook for 20 minutes.
Add additional 1/4 cup of parsley.
Source: Megan Porter