2 (14 oz.) cans low salt chicken broth
1 clove garlic, minced
1 3/4 c. long grain rice
4 tsp. grated lemon peel
1 1/2 tsp. dried rosemary, crumbled
3 tbsp. butter

In heavy 3 quart saucepan, bring broth and garlic to boil, stir in rice. Simmer, covered, until liquid is absorbed, about 20 minutes. Stir in lemon peel, rosemary and butter. Good with lamb and chicken.