Lemon Thyme Rice

1 tablespoon butter
1 cup cooked white rice
1 3/4 cup chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves

Melt butter in a saucepan over medium high heat. Add rice, stirring frequently, until browned. About 5 minutes.

Add chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook for 20 minutes or until liquid has been absorbed. Fluff with a fork before serving. Salt and pepper to taste.