Heat the oil in a large skillet over medium flame
Add the rice and onion, and sauté until the onion is soft and both are taking on some color. Add the garlic and sauté until fragrant
Add the chicken stock and the Cavender’s and stir to combine. Bring to a boil, then turn down to a simmer and cover, cooking for 15 minutes.
Turn off the heat, and let the skillet sit covered for 10 minutes.
Remove the lid and fluff the rice with a fork.
Add the lemon juice (if using a lemon, first grate the lemon peel into the rice before juicing it).
Add the dill and stir through.
Garnish with parsley and serve.
