In a medium pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add one finely chopped medium onion and sauté for about 5 minutes, or until it becomes translucent and soft.

Stir in 2 minced garlic cloves, cooking for an additional minute until fragrant.

Stir in 1 cup of long-grain rice, coating the grains with the oil and onion mixture. Cook for 2–3 minutes until lightly golden.

Pour in 2 cups of chicken or vegetable broth along with the zest and juice of 1 lemon, 1 teaspoon of dried oregano, and salt and pepper to taste. Bring to a boil.

Once boiling, reduce the heat to low and cover the pot. Allow to simmer for about 15–20 minutes until all liquid is absorbed.

Remove from heat, let sit covered for 5 minutes. Fluff the rice gently with a fork and garnish with chopped fresh parsley if desired.