Name: Greek Lemon Rice
Prep time: PT-492069H43M1S
Cook time: 18 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 cup long-grain white rice; 2 cups chicken broth or vegetable broth; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley

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I love making Greek lemon rice when I want a bright, fresh side dish that pairs beautifully with almost anything. The fresh lemon flavor combined with tender, fluffy rice creates a simple yet vibrant dish that feels comforting and refreshing at the same time. It’s one of those recipes I turn to when I want something light but full of flavor.

Why You’ll Love This Recipe

I love how this recipe transforms basic pantry ingredients into something that tastes special. The lemon adds a clean, citrusy brightness that lifts the entire dish.

I also appreciate how versatile it is. I can serve it alongside grilled chicken, seafood, roasted vegetables, or even enjoy it on its own. It works for weeknight dinners and special gatherings alike. Greek Lemon Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup long-grain white rice
2 cups chicken broth or vegetable broth
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

Directions

I rinse the rice under cold water until the water runs mostly clear.
In a medium saucepan, I heat the olive oil over medium heat.
I add the minced garlic and sauté for about 30 seconds until fragrant.
I stir in the rice and toast it lightly for 1–2 minutes.
I pour in the broth, lemon juice, lemon zest, salt, and black pepper.
I bring the mixture to a gentle boil, then reduce the heat to low and cover.
I let it simmer for about 15–18 minutes, or until the liquid is absorbed and the rice is tender.
I remove the pan from the heat and let it sit covered for 5 minutes.
I fluff the rice with a fork and stir in the fresh parsley before serving.

Servings and timing

This recipe serves about 4 people as a side dish.

Prep time: 5–10 minutes
Cook time: 18 minutes
Rest time: 5 minutes
Total time: about 30 minutes

Variations

I sometimes use basmati rice for an extra light and fragrant texture. Brown rice also works, though I adjust the cooking time and liquid accordingly.

For a richer flavor, I stir in a tablespoon of butter at the end. If I want extra brightness, I add a bit more lemon zest just before serving.

I also enjoy adding finely chopped spinach or green onions for additional color and freshness.

storage/reheating

I store leftover lemon rice in an airtight container in the refrigerator for up to 4 days.

To reheat, I add a splash of water or broth and warm it gently in a saucepan or microwave. I stir occasionally to keep the rice fluffy and prevent it from drying out. Greek Lemon Rice

FAQs

Can I make this recipe vegan?

Yes, I use vegetable broth instead of chicken broth to keep it fully plant-based.

Why is my rice mushy?

If my rice turns mushy, it’s usually because I added too much liquid or overcooked it. I measure carefully and keep the heat low once it’s simmering.

Can I prepare this ahead of time?

Yes, I can make it earlier in the day and reheat it before serving. I sometimes add a squeeze of fresh lemon juice after reheating to refresh the flavor.

What type of rice works best?

I prefer long-grain white rice because it cooks up fluffy and separate. Basmati is another excellent option.

Can I freeze lemon rice?

Yes, I let it cool completely, then freeze it in airtight containers for up to 2 months. I thaw it overnight in the refrigerator and reheat with a little added liquid.

Conclusion

I find Greek lemon rice to be one of the easiest ways to add brightness to a meal. It’s simple, flavorful, and incredibly versatile. Whenever I want a dependable and refreshing side dish, I make this recipe and enjoy every light, lemony bite.

Greek Lemon Rice

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Greek lemon rice is a bright and refreshing side dish made with fluffy long-grain rice, fresh lemon juice, and fragrant garlic. Simple pantry ingredients come together to create a light yet flavorful dish that pairs beautifully with a variety of main courses.

Author: Lizaa
Prep Time: 5–10 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Side Dish
Method: Stovetop
Cuisine: Greek
Diet: Vegetarian

Ingredients

1 cup long-grain white rice
2 cups chicken broth or vegetable broth
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

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Instructions

Rinse the rice under cold water until the water runs mostly clear.
Heat olive oil in a medium saucepan over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the rice and toast lightly for 1–2 minutes.
Add the broth, lemon juice, lemon zest, salt, and black pepper.
Bring to a gentle boil, then reduce heat to low and cover.
Simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat and let sit covered for 5 minutes.
Fluff with a fork and stir in chopped fresh parsley before serving.

Notes

Use vegetable broth to make the recipe fully vegan.
Basmati rice can be substituted for extra fragrance and light texture.
Brown rice works well but requires additional cooking time and liquid.
Stir in a tablespoon of butter at the end for richer flavor.
Add extra lemon zest before serving for brighter citrus flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled rice for up to 2 months and reheat with a splash of water or broth.