Greek Lemon Rice Recipe (Fluffy, Bright & Easy)
Learn how to make perfect Greek Lemon Rice — fluffy, zesty, and full of Mediterranean flavor. Easy 30-minute side dish that pairs with grilled meats or veggies.
Ingredients
- 1 cup long-grain white rice (basmati or jasmine work best)
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2½ cups low-sodium chicken broth (or vegetable broth for vegetarian)
- Zest of 1 lemon
- Juice of 1 lemon (about 2–3 tablespoons)
- 1 tsp dried oregano (or 1 tablespoon fresh oregano, finely chopped)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook for about 2–3 minutes until translucent. Stir in minced garlic and cook another 30 seconds, just until fragrant. (Don’t brown it — garlic burns fast.)
- Toast the Rice Add the rice and stir to coat every grain with oil and aromatics. Toast for about 1 minute — this simple step gives the rice that nutty undertone and helps it cook up perfectly separate.
- Add the Liquid and Seasoning Pour in the chicken or vegetable broth, lemon zest, lemon juice, oregano, and a good pinch of salt and pepper. Stir once to combine, then bring it to a gentle boil.
- Simmer Until Tender Once it starts bubbling, reduce the heat to low. Cover with a tight-fitting lid and let it simmer undisturbed for 18–20 minutes. No peeking — steam is your best friend here.
- Fluff and Finish Remove from heat and let the rice sit, covered, for 5 minutes. Then uncover, fluff gently with a fork, and taste. Add an extra squeeze of lemon or a touch more salt if needed. Sprinkle with fresh parsley before serving.