Description
1 cup long-grain white rice
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
¼ cup fresh lemon juice
1 tsp lemon zest
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
Directions:
Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rice and stir to coat it in the oil, toasting for 1-2 minutes.
Pour in the chicken or vegetable broth, lemon juice, lemon zest, oregano, salt, and black pepper. Stir well.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Stir in fresh parsley and serve warm.
Prep Time: 5 minutes Cooking Time: 18 minutes Total Time: 23 minutes Kcal: 220 per serving Servings: 4 servings
