In a small saucepan or microwave-safe container, heat 2 cups chicken broth until very hot or simmering; stir in 1 T Better Than Bouillon until dissolved and keep the broth hot.

Use a heavy pan with a tight-fitting lid. Melt 4 T butter in the pan over medium heat.

Add 1 cup Ben’s Converted Rice to the melted butter and cook for 2 minutes over medium heat, stirring often so the rice does not brown.

Add 1/2 tsp salt and 4 T lemon juice (more or less to taste); stir and cook 1 minute.

Slowly pour the hot chicken broth mixture into the rice, careful to avoid splashing, and bring the mixture to a boil.

Add 1 large bay leaf, then reduce the heat to the lowest setting that maintains a gentle simmer. Cover the pan with the lid.

Cook undisturbed (do not lift the lid) for 22 minutes.

After 22 minutes, check that most of the liquid is absorbed and the rice is tender. If it is not tender, re-cover and cook a few more minutes until done.

When the rice is tender, turn off the heat, keep the lid on, and let the rice rest for 5 minutes.

Remove the lid, discard the bay leaf, fluff the rice with a fork, stir in the zest of one lemon (optional but recommended), and serve hot.