Cook shallots until soft (about 3 minutes) in oil in 2-quart saucepan over medium-high heat. Add rice and cook 2-3 minutes. Add tomatoes, lemon juice, lemon peel and 1 cup chicken broth, stirring frequently, until broth is absorbed. Continue stirring and adding 1 cup broth at a time until each cup is absorbed (about 20 to 30 minutes).

Photo and Recipe Courtesy of The USA Rice Federation.