Step 1

Heat the oil in a large sauce pan over medium heat.

Step 2

Once hot, add the rice, onion, and garlic and cook, stirring often, until the rice is lightly golden at the tips and the onions have softened.

Step 3

Add the chicken broth and Greek seaosning to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.

Step 4

Turn off the heat and let the pan set, covered, for 10 minutes.

Step 5

Remove the lid from the pan and fluff rice with a fork.

Step 6

Use a microplane grater to zest the lemon and add to the rice. Cut the lemon in half and squeeze the lemon juice into the rice. Add the parsley and stir.

Step 7

Serve hot.