Ingredients
Scale
- 1 cup long-grain rice (such as basmati or jasmine)
- 2 cups chicken or vegetable broth (or water)
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- Salt and black pepper (to taste)
- Fresh parsley (chopped (for garnish, optional))
Instructions
- Sauté the Onion and Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute, until fragrant.
- Add Rice: Stir in the rice and cook for another 1-2 minutes, allowing it to toast slightly in the oil.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth, and add the lemon zest, lemon juice, dried oregano, salt, and black pepper. Stir to combine.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let it simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff and Serve: Once cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork.
- Garnish: Garnish with fresh chopped parsley if desired, and serve warm.