Crunchy Lemon Rice: The Best Crunchy Lemon Rice Recipe from Cook'n

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	Crunchy Lemon Rice

Serves: 6

Print this Recipe

   1/2 cup uncooked regular long-grain rice
   1 cup water
   1 tablespoon chicken bouillon granules
   4 to 6 drops red pepper sauce
   1 (8 1/4-ounce) can water chestnuts, drained and chopped
   1/3 cup sliced green onions
   1 tablespoon finely shredded lemon peel

Heat rice, water, bouillon granules and pepper sauce to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Stir in remaining ingredients. Cover and let stand 10 minutes. Fluff lightly with fork.
1 Serving: Calories 80 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 640mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 2g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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