1 c. uncooked rice
1 tsp. butter
1 clove garlic, minced
1 tsp. grated lemon peel
1/8 to 1/4 tsp. ground black pepper
2 c. chicken broth
2 tbsp. snipped fresh parsley

Combine rice, butter, garlic, lemon peel, pepper, and broth in medium saucepan. Bring to a boil; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in parsley.

Makes 6 servings.