Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.
Note: use 1 teaspoon dried thyme if fresh thyme is not available.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 115 (15%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 91.3mg||3 %|
|Potassium 240.2mg||6 %|
|Total Carbohydrate 149.2g||44 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 146.4g|
|Protein 13.5g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 781
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