- 2 cups Instant Rice
- 1 (13.75 ounce) can Chicken Broth
- 2 Lemons
- 4 tablespoons Butter
- 1 tablespoon Chopped Parsley
- Bring broth, lemon juice, and butter to a simmer.
- Remove from the stove top and add the rice.
- Place the lid on the top of the pot and let rest for ten minutes.
- Add the parsley and give it stir.