Herb Lemon Rice — The Side That Disappears Before the Main Dish
The Side Dish That Disappears First
This herb lemon rice is proof that sometimes it’s not the main dish everybody remembers — it’s the side that disappears first. It’s bright, aromatic, and so flavorful, and the best part is I make the whole thing right in my rice cooker. I dump in the rice, butter, a big scoop of chicken bouillon, lemon juice, and my herbs, fill it to the line, press “white rice,” and it cooks and keeps warm until dinner’s on the table. Win, win, win for this busy mama.
🫒 This recipe is part of The Terrace, my Mediterranean diet hub — where I keep all my Mediterranean-friendly recipes, pantry staples, and the story behind why we eat this way.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase through my links, I may earn a small commission at no extra cost to you. Thank you for supporting StephanieCooksForACrowd.com!
Watch me make this herb lemon rice from start to finish — or scroll down for the full printable recipe card.
Featured Tools & Ingredients
- CLEAN CERAMIC: Aroma’s best ceramic rice cooker pot is finished with CoreCoat - the newest...
- WHOLE GRAINS: Cook healthy grains with the touch of a button: white rice or brown rice, quinoa...
• This is the whole trick — I dump everything in, press 'white rice,' and it cooks and keeps it warm until I'm ready to serve. Win, win, win for this busy mama.
- ESSENTIAL KITCHEN TOOL: 2 piece set includes 1-cup, and 2-cup, measuring cups that are perfect for...
- EASY TO READ: Featuring bold and large measurements in both ounces and milliliters making this...
• The set I reach for every time I measure out my rice — they've been through a thousand dinners and still go right in the dishwasher.
- Treat Yourself To A Set Worth Having - With single metal construction and heavy duty premium...
- Magnetic For Easy Use And Storage - These magnetic spoons let you use one spoon at a time and then...
• The little workhorses I grab for the thyme, oregano, salt, and pepper — everything in this rice gets measured with one of these.
See the complete shopping list ↓
Herb Lemon Rice
Loved This One? Save It to Your Plan
Tap to drop this recipe into your own meal plan — then one click turns your whole week into a grocery list you can print or shop. Free for my Newsletter subscribers.
Ingredients
- 2 ¼ cups white rice
- 2 Tablespoons salted butter or use olive oil for Mediterranean friendly version
- 1 tablespoon chicken bouillon a big scoop
- water filled to the 3-cup line
- 1-2 tablespoons bottled lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
Don’t Want to Build Your Own? I’ve Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Equipment
Method
- Add the rice to your rice cooker.
- Add the butter, chicken bouillon, lemon juice, salt, pepper, thyme, and oregano.
- Fill with water to the 3-cup line (for 3 cups of rice).
- Select the “white rice” setting and cook.
- Fluff with a fork and serve.
Nutrition
Video
Notes
I use dried thyme because I pair it with my chicken; dried basil works just as well (and is what the original recipe uses).
For the liquid, I use water plus a scoop of chicken bouillon for flavor — you can use chicken or vegetable stock in place of the water and bouillon.
I add the lemon juice in with everything before cooking; for a brighter, fresher finish, stir it in after the rice is done instead.
For extra lemon flavor, add the zest of half a lemon along with the juice.
Any long-grain white rice works here — the original recipe uses basmati.
Tried this recipe?
Tap the stars above to rate it! This helps other families find it.Why This Herb Lemon Rice Works
Herb lemon rice works because it does the two things a good side dish has to do: it tastes like somebody fussed over it, and it takes almost no fussing. The lemon keeps it bright, the oregano and thyme make it smell incredible while it cooks, and a big scoop of chicken bouillon gives the whole pot that savory, roasted-chicken depth without any extra work.
The real secret to this herb lemon rice is my rice cooker . I dump everything in at once — rice, butter, bouillon, lemon juice, and herbs — fill it to the line, and press start. It cooks the rice perfectly and then flips to warm on its own, so it’s ready and waiting whenever the rest of dinner is. On a busy night when I’ve got chicken going on the stove, that hands-off timing is everything.
A Few Things That Make Herb Lemon Rice Even Easier
- Taste before you add extra salt. The chicken bouillon already brings a good amount of salt to the pot, so I only add a quarter teaspoon of my own. Taste at the end and adjust from there.
- Rinse your rice first. A quick rinse under cool water washes off the surface starch and gives you fluffier, less sticky grains. It takes thirty seconds and it’s worth it every single time.
- Thyme or basil — your call. I reach for dried thyme because I usually have chicken going and thyme plays so well with it, but the original recipe uses basil and it’s just as good. Use whichever you’ve got.
- Add the lemon at the end for a brighter pop. I dump my lemon juice in with everything before it cooks, which mellows it into the rice. If you want that fresh, zippy lemon flavor to really stand out, stir it in after the rice is done instead.
- Butter, olive oil, or coconut oil all work. I use butter because that’s what’s always in my fridge, but swap in olive oil to keep it Mediterranean-friendly (the original recipe uses refined coconut oil). Any of them gives you that rich, glossy finish.
Herb Lemon Rice FAQ — The Questions I Get Every Time
How long does herb lemon rice take to make?
From start to finish it’s about 25 minutes — around 5 minutes to measure and dump everything in, and about 20 minutes for the rice cooker to do its thing (times vary a little by machine). The best part is it’s almost all hands-off, so I can cook my main dish while the rice cooker runs.
Can I make it on the stovetop instead of a rice cooker?
You can. Combine everything in a pot, bring it to a boil, then cover, reduce the heat to low, and simmer until the water is absorbed, then let it rest off the heat about 10 minutes before fluffing. If you’re new to cooking rice this way, The Kitchn has a helpful guide that walks through the ratios and timing. I use my rice cooker because it keeps the rice warm until dinner without me watching it.
Can I use basil instead of thyme?
Absolutely — basil is actually what the original recipe calls for. I use thyme because I usually pair this rice with chicken and thyme is my go-to there, but basil, thyme, or even a mix all taste wonderful. Use whatever you have and love.
Can I make herb lemon rice ahead of time?
Yes. It keeps warm in the rice cooker for a good while after it finishes, so I often start it early and let it hold until dinner. Leftovers keep in an airtight container in the fridge for up to 4 days — add a small splash of water when you reheat so it steams back to fluffy instead of drying out.
Can I freeze herb lemon rice?
You can. Cool it quickly, then freeze it in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight and reheat with a splash of water. Honestly, though, it rarely lasts long enough at my house to make it to the freezer.
What kind of rice and bouillon should I use?
Any long-grain white rice works here — I use plain white rice, and the original recipe uses basmati. For the bouillon, I use a big scoop of chicken bouillon for that savory backbone; you can also swap the water and bouillon for chicken or vegetable stock if that’s what you have on hand.
What do I serve with herb lemon rice?
This herb lemon rice is my go-to alongside chicken — it’s what I spoon under my lemon garlic chicken thighs, and the thyme and lemon were basically made for it — but it’s just as good next to pork, fish, or a big pan of roasted vegetables. It’s a side that stretches easily, so it’s an easy one to reach for when I’m feeding a crowd.
🛒 Complete Shopping List
Everything you need to make this herb lemon rice — click any item to shop on Amazon.
Ingredients
Equipment
More Side Dishes You’ll Love
- Garlic and Herb Smashed Potatoes — another herby side that turns a humble ingredient into the thing everyone reaches for first.
- Cucumber Tomato Salad — fresh, light, and gone before you know it, the perfect bright side next to almost anything.
- Roasted Green Beans and Carrots — easier than making a salad, and it roasts in the oven while the rice cooker does its thing.
- World’s Best Green Beans — sweet, buttery, and savory with just four ingredients, my most-requested green beans.
Want a little note from my table every Saturday? Join my weekly newsletter — recipes, family moments, and whatever’s happening at the Longstreth house. Sign up here.
Herb Lemon Rice — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.