A refreshing and flavorful rice dish infused with lemon and fresh herbs, perfect for any occasion.
Heat the chicken stock and lemon juice in a saucepan until it begins to simmer.
Simmering the stock with lemon juice enhances the flavor infusion.
In a skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
Avoid burning the garlic by stirring constantly.
Add the basmati rice to the skillet and stir to coat it with the oil and garlic.
Toasting the rice adds a nutty flavor to the dish.
Pour the simmering stock mixture into the skillet, season with salt and pepper, and bring to a boil.
Stir the rice occasionally to prevent sticking.
Reduce the heat to low, cover, and let it simmer until the rice is cooked, about 20 minutes.
Keep the lid on to ensure even cooking.
Remove the skillet from heat and gently stir in the fresh herbs, lemon zest, and marjoram.
Mix gently to avoid breaking the rice grains.
Serve the rice warm, garnished with additional herbs if desired.
Present the dish in a nice serving bowl for an appealing look.
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