6 cups of cooked rice) 2 cups long grain rice 3 1/2 cups vegetable broth 4 tablespoons butter 2 tablespoons olive oil 1 green onion, sliced 1 large lemon (juiced & zested) Instructions: Preheat the oven to 350 degrees F. Add the broth, butter, olive oil, and green onions to a small pot and bring to a boil. Fast-track your way to a flavorful, one-pot dinner with Zatarain’s® Garden District Kitchen Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Add the add the Heat to boiling on high. Baked Lemon Butter Rice (makes appx. Bring 1 3/4 cups of water to boil in a saucepan with a fitted lid. Fluff with a fork. Reduce the heat to low. Once boiling, place the chopped kale on top of the rice. Stir in the rice, butter, lemon zest, garlic and salt; cover and remove from the heat. Turn off the heat and stir to combine. I caramelized onions and added some minced garlice with the Nutrition Facts 3/4 cup: 169 calories, 3g fat (2g saturated fat), 8mg cholesterol, 418mg sodium, 31g carbohydrate (1g sugars, 1g fiber), 4g protein. In a medium pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. This is really good! Let stand for 5 minutes. Stir in the parsley, pimientos and pepper.