Tarragon Rice

Measure 2 cups of long-grain rice and rinse it under cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine the rinsed rice with 4 cups of water and 2 teaspoons of chicken bouillon granules, stirring briefly to dissolve the granules.

Bring the rice and broth mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.

Simmer the rice on low heat until all the liquid is absorbed and the rice is tender, without lifting the lid during cooking.

Remove the saucepan from the heat and let the rice rest, still covered, to allow the steam to finish cooking the grains evenly.

Fluff the cooked rice with a fork, then add 2 tablespoons of butter or margarine and stir until it is fully melted and incorporated.

Drizzle 1 tablespoon of fresh lemon juice over the rice and sprinkle in 1 to 2 teaspoons of dried tarragon (or 1 tablespoon of fresh tarragon), along with black pepper to taste, then stir to combine thoroughly.

Taste the rice and adjust seasoning with additional lemon juice, tarragon, or black pepper as desired, then serve immediately as a side dish.