This Portuguese-style lemon rice simmers rice with sauteed onion, garlic, and broth, then finishes with fresh lemon juice and zest for a bright, aromatic side dish known locally as arroz de limão, ready in about 25 minutes. Portuguese cooks know that some of the best dishes are the simplest ones. This arroz de limão strips rice down to its essentials: olive oil, onion, garlic, fresh lemon, and a whisper of the sea. Serve it alongside grilled fish and you’ve got dinner that tastes like a sunny afternoon on the Douro River. It’s just as good served under our Chinese-style lemon chicken.
Quick answer: Rice cooked with sauteed onion and garlic, broth, fresh lemon juice and zest, a bay leaf, and a drizzle of olive oil. Finished with fresh parsley for a bright, aromatic side dish that pairs beautifully with grilled fish or roasted chicken. Ready in about 25 minutes.
Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook gently for about 3 minutes until softened and translucent, stirring occasionally.
Add the minced garlic and cook for another minute, stirring constantly, until fragrant. Be careful not to let the garlic brown.
Add the rice to the pan and stir for about 2 minutes, coating each grain with the oil. This step, called toasting, helps the rice maintain its texture during cooking.
Pour in the broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the liquid is absorbed and the rice is tender.
Remove from heat and let sit, covered, for 2 minutes. Stir in the fresh lemon juice and lemon zest with a fork, fluffing the rice gently as you stir.
Discard the bay leaf and season with additional salt to taste. Transfer to a serving dish and top with fresh chopped parsley just before serving.
Brown rice works but needs about 10 extra minutes of cooking time and slightly more broth. Add an extra half cup of liquid and adjust the simmering time accordingly.
Fresh lemon juice is ideal for the brightness this dish needs, but bottled lemon juice works in a pinch. Use the same amount and add the zest from a fresh lemon for that crucial citrusy aroma.
Rice is best served fresh, but leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water, and stir in fresh parsley again right before serving.
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