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