In a medium pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 finely chopped medium onion and sauté for about 3-4 minutes until it turns translucent.

Stir in 2 minced garlic cloves and cook for an additional 1-2 minutes until the garlic becomes fragrant and slightly golden.

Add 1 cup of long-grain rice and stir well to coat the rice in the oil. Toast the rice for 1-2 minutes.

Pour in 2 cups of chicken or vegetable broth and bring the mixture to a gentle simmer for around 3-5 minutes.

Stir in the zest of 1 lemon, juice of 1 lemon, 1 teaspoon of dried oregano, and season with salt and black pepper to taste.

Cover the pot with a lid and reduce heat to low. Cook for about 18-20 minutes, or until the rice is tender and liquid is fully absorbed.

Once cooked, remove the pot from the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and garnish with freshly chopped parsley.