I first made this lemon-scented rice on a hurried weeknight and it instantly became the side dish I reach for whenever I want something bright, fast, and fuss-free. Easy Greek Lemon Rice is simply long-grain rice cooked in broth (or water) with fresh lemon, oregano, and a touch of olive oil — light, citrusy, and versatile enough to pair with roasted vegetables, grilled fish, or even a lemony soup like this Greek avgolemono soup for a bright, Mediterranean meal.

Why you’ll love this dish

This rice is the kind of recipe that hits several needs at once: it’s fast (ready in about 25 minutes), budget-friendly, and kid-approved when you keep the lemon modest. It brightens heavier mains and makes a weeknight meal feel intentional without extra effort.

“A little lemon, a little oregano, and suddenly plain rice tastes like it belongs at a Greek taverna.” — a quick review from a friend who requested this every time I hosted

Perfect for weeknights, potlucks, and holiday tables where you want a palate-cleansing side.
Great when you need a vegetarian option that still feels full-flavored.
Easily doubled or tripled to feed a crowd without extra fuss.

Step-by-step overview

Before you cook: you’ll toast the rice briefly in olive oil for nuttiness, then simmer it in broth (or water) with lemon juice and zest and dried oregano until fluffy. After a short steam, fluff and finish with fresh parsley. No special equipment required — just a medium saucepan with a tight-fitting lid and a fork.

What you’ll need

1 cup long-grain rice (plain white long-grain; jasmine works too)
2 cups vegetable broth or water (use broth for more flavor)
1 tablespoon olive oil
1 lemon (zested and juiced)
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley (for garnish)

Notes and substitutions:

Broth vs water: vegetable or chicken broth gives deeper savory flavor; if using water, you may want a pinch more salt.
Rice type: stick to long-grain for separate, fluffy grains. Short-grain will be stickier.
Oregano swap: use 1 teaspoon dried thyme or 1 tablespoon fresh oregano if you have it.
For a richer finish, stir in 1 tablespoon butter after fluffing.

How to prepare it

Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
Add 1 cup long-grain rice and sauté for 2–3 minutes, stirring, until the grains look translucent at the edges and smell slightly toasty. This step adds depth and helps keep grains separate.
Pour in 2 cups vegetable broth or water. Add the juice and zest of 1 lemon. Stir once to combine.
Mix in 1 teaspoon dried oregano, and season with salt and pepper to taste (start light; you can adjust after cooking).
Bring the pot to a boil, then reduce heat to low, cover, and simmer gently for 15–20 minutes until the liquid is absorbed and the rice is tender. Resist lifting the lid while it cooks.
Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, garnish with chopped fresh parsley, and serve.

How to serve Easy Greek Lemon Rice

Best ways to enjoy it: spoon it alongside grilled or roasted meats, drizzle with a little extra olive oil, or serve under braised vegetables.
Pairing ideas: try it with grilled salmon, chicken souvlaki, or a lemony bean salad. It also makes a bright bed for a saucy main like this slow-cooked option: crock pot chicken and rice.
Plating tip: mound the rice using a small bowl turned upside down on the plate for a restaurant-style presentation, then sprinkle parsley and a final zest of lemon on top.

Storage and reheating tips

Refrigerator: cool rice to room temperature within 2 hours, store in an airtight container, and keep up to 4 days.
Freezing: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: sprinkle a few tablespoons of water over rice and microwave covered until hot, or reheat in a skillet with a splash of broth and a lid to steam gently. Always reheat until steaming hot throughout (165°F / 74°C recommended).

Pro chef tips

Toast the rice: never skip the initial toasting — it adds flavor and keeps grains separate.
Zest before juicing: zesting the lemon before cutting prevents a bitter pith and makes juicing easier.
Let it rest: resting 5 minutes off the heat completes the steam and produces fluffier rice.
Salt carefully: if using broth, taste before adding much salt. Broths vary widely in sodium.
Control lemon intensity: add half the juice while cooking and adjust after resting for a softer lemon flavor, or add all the juice for a punchier profile.

Creative twists

Herby: fold in chopped dill or mint for a fresher, herb-forward dish.
Nutty: stir in toasted pine nuts or slivered almonds for crunch.
Spiced: add a pinch of ground cumin and a bay leaf while simmering for warmth.
Lemon-rice pilaf: toss in sautéed onions and chopped tomatoes for a heartier pilaf.
Vegan creamy: stir in a spoonful of tahini and a splash of hot water for a silken, Mediterranean twist.
Serve-it-with idea: if you’d like a buttery biscuit on the side, these are an easy complement: Bisquick 7-Up biscuits.

Your questions answered

Q: Can I use brown rice?
A: Yes, but brown long-grain rice needs more liquid and a longer cook time (about 40–45 minutes). Use a 2¼–2½ cups liquid per 1 cup brown rice and simmer until tender.

Q: My rice turned out gummy — how do I avoid that?
A: Use long-grain rice, rinse briefly under cold water to remove surface starch if you like, toast the rice, use the correct ratio of liquid, and avoid stirring while it simmers. Let it rest covered after cooking before fluffing.

Q: How much lemon is too much?
A: Start with the juice of one lemon and half the zest; taste after resting and add more juice/zest if you want a brighter flavor. Fresh lemon will taste cleaner than bottled.

Q: Is this dish vegan and gluten-free?
A: Yes — when made with water or vegetable broth and without added animal products, it’s both vegan and naturally gluten-free (always check broth labels to be sure).

Conclusion

If you’d like another take on lemony rice with slightly different seasoning and technique, check out this version at Greek Lemon Rice – Creme De La Crumb. For an alternate easy recipe labeled as a lemon rice side dish, see Lemon Rice (Easy Greek Side Dish) – Sip and Feast.