Nutrition per serving may change if servings are adjusted.
1 onion, finely chopped
½ teaspoon canola oil
1⅓ cups long-grain white rice
1 teaspoon ground ginger
2½ cups reduced-sodium chicken broth
2 3-inch strips lemon zest
¼ cup lemon juice
½ teaspoon salt
Stir together onion and oil in a medium saucepan. Cover the pan and cook over low heat for 5 minutes. Add rice and ginger, increase heat to medium and cook, stirring, for 1 minute. Stir in broth, lemon zest, lemon juice and salt; bring to a boil. Reduce heat to very low and cook, covered, until the liquid has been absorbed and the rice is tender, 15 to 17 minutes. Fluff with a fork before serving.
Stir together onions and oil in a microwave-safe 2½-quart casserole. Microwave on High, uncovered, until softened, about 3 minutes. Add rice, ginger, broth, lemon juice, lemon zest and salt. Cover casserole with a lid or vented plastic wrap and microwave on High for 5 to 7 minutes.
Stir once, cover and microwave on Medium, without stirring, until rice is tender, 17 to 20 minutes. Let stand, covered, for 5 minutes. Fluff with a fork before serving.