You don’t need a boxed side dish to get bright lemon flavor and a good hit of dill on the table. This simple Lemon Dill Rice Mix keeps pantry ingredients working a little harder, which is really the whole point.
Mix up one batch, stash it in a jar or sealed bag, and you’ve got an easy rice side ready for chicken, fish, pork chops, or a plain weeknight that needs help. One batch makes enough mix for about 8 side-dish servings, and the cooked rice comes together with water and butter in about 20 minutes.
Ingredients for Lemon Dill Rice Mix
This mix keeps things basic: long grain rice for the base, lemon peel and dill for the flavor, chives for a mild onion note, bouillon for savory depth, and a small amount of salt to round it out.
- 4 cups long grain rice
- 4 teaspoons dried grated lemon peel
- 4 teaspoons dried dill weed
- 2 teaspoons dried chives
- 8 teaspoons instant chicken bouillon
- 1 teaspoon salt
If you like make-ahead pantry staples, this one fits right in with Dill Lemon Rice mix and Yellow Rice Mix.
How to Make Lemon Dill Rice Mix
- Measure the rice, dried lemon peel, dill weed, dried chives, instant chicken bouillon, and salt into a large bowl.
- Stir until the seasonings look evenly distributed through the rice.
- Transfer the mix to a zip-top bag, vacuum-seal bag, or airtight jar.
- Seal tightly and label the container with the cooking directions: 1 1/2 cups mix, 2 cups water, and 1 tablespoon butter.
How to Cook the Mix
When you’re ready to make it, use the attached tag directions. That smaller batch gives you a quick side without committing the whole jar to dinner.
- Combine 1 1/2 cups of the rice mix, 2 cups water, and 1 tablespoon butter in a saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and cover the pan tightly.
- Simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the heat, fluff with a fork, and serve hot.
Tips for Best Flavor
Use a tight-fitting lid while the rice simmers. If steam escapes, so does your cooking liquid, and then everybody acts surprised when the rice turns out uneven.
Stir the dry mix well before portioning it out, especially if it has sat a while. Lighter herbs and bouillon can settle toward the bottom of the jar.
For the best pantry life, keep the sealed mix in a cool, dry, dark spot. The National Center for Home Food Preservation recommends storing dried foods in airtight containers in cool, dry, dark conditions, which helps protect both flavor and quality.
Easy Variations
Swap the butter for olive oil if that’s what you have. You’ll lose a little richness, but the rice still cooks just fine.
Want a stronger lemon note without changing the mix itself? Stir in a squeeze of fresh lemon juice right before serving. Add it at the end, not at the start, so the bright flavor doesn’t cook away.
For a fuller meal, serve it under roasted chicken or next to something saucy like Lemon Chicken over Roasted Corn & Rice. It also works as a base for simple baked casseroles.
Storage and Shelf Life
Dry mix storage: Store the uncooked mix in an airtight jar, vacuum-sealed bag, or zip-top bag in a cool, dry pantry. A conservative best-quality estimate is 6 to 12 months. It will usually stay safe longer if kept dry, but the herbs and lemon peel lose punch first, so the mix tastes tired before it becomes dangerous.
Cooked rice storage: Refrigerate leftovers within 2 hours in a shallow, covered container and use them within 3 to 4 days. If you want to keep it longer, freeze it for up to 2 months for best quality. Reheat until hot and steaming throughout.
Serving Suggestions
This rice belongs next to baked chicken, grilled fish, pork tenderloin, or pan-seared chops. The lemon and dill keep heavier mains from tasting flat.
You can also fold leftover cooked rice into a quick casserole or pack it into meal-prep bowls with vegetables and shredded chicken. If you’re building out a pantry gift set, pair it with Chicken Rice Bake in a Jar for another practical dinner starter.
💸 Budget101® Price Breakdown: Lemon Dill Rice Mix
🛒 Walmart Grocery List
- Long Grain Rice, 5 lbs
- California Lemon Peel, 1.5 oz
- Dill Weed, 1 3/4 oz
- Chives, 1/2 oz
- Instant Chicken Bouillon Cubes, 3.25 oz Jar
- Iodized Salt, 26 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Lemon Dill Rice Mix
Not as a straight swap. Brown rice needs more liquid and a longer cook time, so if you use it, plan on about 2 1/2 cups water for 1 1/2 cups mix and start checking for doneness closer to 40 to 45 minutes.
Vegetable bouillon works well if you want to keep the savory flavor without the chicken base. Use the same amount, but taste the finished rice before adding extra salt because bouillon brands vary wildly, and some of them are basically salt with a hobby.
Too much liquid or lifting the lid too often is usually the culprit. Stick with 2 cups water for 1 1/2 cups mix, keep the pan covered, and let the rice simmer gently instead of boiling hard the whole time.
Absolutely. Double or triple every ingredient in the dry mix and keep the same cooking ratio on the tag: 1 1/2 cups mix, 2 cups water, and 1 tablespoon butter per batch. Stir the dry mix very well before storing so the seasonings don’t settle in layers.
No, an airtight jar or zip-top bag works fine as long as the mix stays dry. Vacuum sealing can help preserve flavor longer, but the real job is keeping out moisture, light, and pantry humidity.
You can, but it’s better at the end. Add 1 to 2 teaspoons fresh lemon juice after the rice is cooked if you want a brighter finish, because simmering it from the start softens that sharp lemon flavor quite a bit.
It pairs best with mild proteins and simple vegetables. Try it with baked chicken, grilled fish, pork chops, green beans, peas, or roasted carrots so the lemon and dill have room to do their job instead of fighting a heavy sauce.
Usually yes, if your rice cooker handles standard long grain white rice well. Use the same 1 1/2 cups mix to 2 cups water ratio, add the butter with the liquid, and let the cooker rest on warm for about 5 minutes before fluffing.
Make sure every ingredient is fully dry before mixing, then store the blend tightly sealed away from steam and stove heat. If the seasonings still settle or clump a little, shake the jar before measuring out each batch and carry on with your life.
Yes, and that’s an easy win on a busy night. Stir in 1 to 2 cups cooked chicken plus a cup of peas, broccoli, or sautéed mushrooms after the rice is done, then cover for 2 to 3 minutes so everything heats through together.
📌 Love this Lemon Dill Rice Mix? Pin it!
Did you make this recipe? Tell me how you served it or what you paired it with in the comments. That kind of useful kitchen intel helps everybody.
🖨️ Print-Friendly Lemon Dill Rice Mix
Lemon Dill Rice Mix
Ingredients
- 4 cups long grain rice
- 4 teaspoons dried grated lemon peel
- 4 teaspoons dried dill weed
- 2 teaspoons dried chives
- 8 teaspoons instant chicken bouillon
- 1 teaspoon salt
- To prepare
- 1 ½ cups mix
- 2 cups water
- 1 tablespoon butter
Equipment
Instructions
- Combine the rice, dried lemon peel, dill weed, chives, instant chicken bouillon, and salt in a large bowl.
- Stir until evenly blended.
- Transfer the dry mix to an airtight jar, vacuum-seal bag, or zip-top bag.
- Label with the cooking directions.
- To prepare, combine 1 1/2 cups mix, 2 cups water, and 1 tablespoon butter in a saucepan.
- Bring to a boil.
- Reduce heat, cover, and simmer 20 minutes.
- Fluff with a fork and serve.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring, mixing, and packaging the dry ingredients.
Dry mix shelf life is an estimated 6 to 12 months in an airtight container stored in a cool, dry, dark pantry.
Cooked rice leftovers should be refrigerated within 2 hours and used within 3 to 4 days.
