Ingredients
- Olive Oil: 2 tablespoons
- Onion (finely chopped): 1/2 medium
- Arborio Rice: 1 cup
- Chicken Broth: 3 cups
- Lemon Juice (freshly squeezed): 1/4 cup
- Lemon Zest: 1 tablespoon
- Dried Oregano: 1 teaspoon
- Salt and Pepper: to taste
Instructions
- Step 1: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the Arborio rice to the saucepan and cook, stirring constantly, for 1 minute to lightly toast the rice.
- Step 3: Pour in the chicken broth, lemon juice, and lemon zest. Stir well to combine.
- Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Step 5: Remove from heat and let the rice sit, covered, for 5 minutes.
Notes
- Store leftover lemon rice in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover rice gently in the microwave with a splash of water or broth to prevent drying.
- Serve this bright and flavorful rice as a delicious side dish to grilled chicken or fish.
- For extra flavor, bloom the dried oregano in the olive oil along with the onions to release its aromatic oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American