Greek Rice
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This Greek Rice is lemony, herby, and packed with bright Mediterranean flavor! It’s an easy side dish that pairs perfectly with grilled meats, roasted vegetables, or your favorite Greek-inspired meals.
If you’re looking for a simple, flavorful rice dish, this one’s a keeper! It starts with fragrant garlic and olive oil, then adds in rich broth, oregano, lemon juice, and a touch of salt and pepper. The finishing touch? A sprinkle of lemon zest and fresh parsley for bright, fresh flavor.
It’s the kind of side that goes with just about anything, from chicken meatballs and lamb to stuffed peppers or a fresh tomato salad.
Why This Recipe is a Family Favorite
It’s easy to make. Just a handful of pantry staples and one pot will have you enjoying rice just like in your favorite Greek restaurant.
It’s full of fresh flavor. The garlic, oregano, and lemon make this rice anything but boring.
It goes with everything. Serve it with grilled proteins, add it to bowls or wraps, or enjoy it as part of a Mediterranean spread!
Tips for Success
This recipe is just like a restaurant dish. To ensure success, here are a few solid tips:
- Rinse the rice first. This helps remove excess starch so the rice cooks up fluffy, not sticky.
- Use fresh lemon. Bottled lemon juice can work in a pinch, but fresh juice and zest really boost the flavor!
- Don’t skip the resting time. Letting the rice sit off the heat for 5 minutes keeps it light and tender.
Ingredients
To make this recipe, add these ingredients to your grocery shopping list:
Use any long-grain rice that you like. I use either Jasmine or Basmati.
Broth: Instead of water, I make Instant Pot chicken broth or Instant Pot vegetable stock to add flavor.
Use freshly squeezed lemon juice for the best flavor.
Variations
Different rice: Try using brown rice, basmati rice, or short-grain white rice in this recipe. Just be sure to check the package to confirm how long it takes to cook!
Vegetarian or vegan: Use vegetable broth instead of chicken broth to keep the dish plant-based.
More fresh herbs: Try adding chopped fresh dill, mint, or basil for extra Mediterranean flavor.
Feta cheese: Top your rice with a sprinkle of feta cheese for more salty, tangy goodness.
For a completely different flavor, try this orange rice recipe!
How to Make Lemon Greek Rice
For the full instructions, scroll or jump to the recipe card! ⬇️
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- Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
- Add the rice and stir to coat with oil. Cook for 1–2 minutes to toast lightly. Pour in broth, lemon juice, oregano, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes until the liquid is absorbed.
- Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork, then stir in lemon zest and parsley. Serve warm.
FAQ
Yes! Jasmine rice is a long-grain variety that works beautifully in this dish and gives it an extra touch of fragrance. Just note that it may cook a little faster, so keep an eye on the timing!
Let the rice cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth.
Definitely! Fresh dill, chives, or mint would all work well here.
How to Serve
This recipe is a versatile side that works in so many meals. Try it:
- With grilled meats. Serve with your favorite items from the grill, like grilled chicken or steak, and a Greek salad.
- In a bowl. Use this rice as the base of a grain bowl with some air fryer roasted green beans and a protein of choice, like this Greek-inspired Mediterranean salmon.
- For meal prep. Serve up this flavorful rice alongside other meal prep favorites like this ranch chicken and these roasted sweet potatoes and carrots.
After you make it, please leave a comment and star rating below to let me know how it went!
Greek Rice
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Rinse rice under cold water until water runs clear.
- In a medium saucepan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
- Add rice and stir to coat with oil. Cook for 1-2 minutes.
- Pour in broth, lemon juice, oregano, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
- Remove from heat and let stand covered for 5 minutes.
- Fluff with a fork, then stir in lemon zest and fresh parsley.
Notes
- Let the rice cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth.
- Don’t skip the resting time. Letting the rice sit off the heat for 5 minutes keeps it light and tender.
