2 1/2 c. canned chicken broth
1/4 tsp. salt (opt.)
1 lg. cloves garlic, crushed & finely chopped
1 c. long grain rice
1 tbsp. grated lemon peel (yellow part only)
2 tbsp. butter
1 tbsp. (rounded) chopped fresh parsley

Heat broth, salt and garlic in heavy saucepan, to boiling. Stir in the rice, cover and simmer until cooked, about 20 minutes. Remove from heat. Stir in lemon peel. Let stand covered for 5 minutes. Gently stir in butter and parsley. Serve immediately.