Pep ’n Zest Creamy Lemon Parmesan Rice

Ingredients

• 2 cups long-grain rice
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp BlixSam Pep ’n Zest (Lemon Pepper)
• 3 cups chicken stock
• 250 ml fresh cream
• 80 g finely grated Parmesan
• 2 cups baby spinach
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• Freshly ground black pepper
• Salt, only if needed
• Extra Parmesan, for serving
• Fresh parsley, chopped, for serving

Method

1. Rinse the rice under cold water and drain well.
2. Heat the butter and olive oil in a large deep frying pan or saucepan.
3. Add the onion and cook over medium heat for 3–4 minutes, until soft and translucent.
4. Add the garlic and 1½ tbsp Pep ’n Zest. Stir for about 30 seconds, allowing the seasoning to bloom in the butter.
5. Add the rice and stir for 1–2 minutes, coating the grains thoroughly in the buttery seasoning.
6. Pour in the chicken stock and bring to a gentle simmer. Cover and cook over low heat for 12–15 minutes, stirring occasionally, until the rice is almost tender.
7. Stir in the fresh cream and Parmesan. Cook uncovered over low heat for another 3–5 minutes, until beautifully creamy.
8. Fold through the baby spinach and cook just until wilted.
9. Stir through the lemon juice, lemon zest and remaining ½ tbsp Pep ’n Zest.
10. Taste before adding salt. Finish with freshly ground black pepper, chopped parsley and extra Parmesan.

💛 BlixSam Tip