Ingreadient :

• 1 cup uncooked jasmine or long grain white rice
• 2 tablespoons butter
• 1 cup sliced celery
• 1 cup thinly sliced green onions
• 1 tablespoon grated lemon zest
• 1 teaspoon salt
• 1/4 teaspoon pepper

Direction :

1. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.