Ingredients
Scale
- 1 cup long grain white rice (basmati or jasmine)
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2 ½ cups low-sodium chicken broth (or vegetable broth)
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a medium saucepan, heat olive oil over medium heat. Sauté the diced onion for 2-3 minutes until translucent, then add minced garlic and cook for an additional 30 seconds.
- Stir in the rice to coat it with the aromatics. Toast for about 1 minute before adding the chicken broth, lemon juice, lemon zest, oregano, salt, and pepper.
- Bring the mixture to a gentle boil. Reduce heat to low and cover tightly. Let simmer for 18-20 minutes until all liquid is absorbed.
- Remove from heat and let sit covered for another 5 minutes. Fluff gently with a fork and adjust seasoning if needed. Garnish with parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg