I make this Greek Lemon Rice as a fresh, zesty side dish that brings Mediterranean flavor to the table with minimal effort. The mix of fluffy rice, garlic, lemon juice, and fresh herbs makes it vibrant and versatile — great alongside meats, seafood, or just on its own.

Greek Lemon Rice

Why You’ll Love This Recipe

I love how quick and easy this is to prepare with pantry staples. The lemon juice and zest brighten the whole dish, while the garlic and broth give it richness. It pairs well with almost anything, from grilled chicken to roasted vegetables. I can also make it ahead and enjoy leftovers throughout the week. It’s the kind of simple recipe that always feels special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup long‑grain white rice or basmati rice
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups chicken or vegetable broth
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley or dill, chopped
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper

Directions

Rinse the rice under cold water until the water runs clear. This helps remove excess starch so the rice stays fluffy instead of clumping.
In a large saucepan, heat olive oil over medium heat. Add diced onion and garlic. Sauté until the onion is soft and translucent and the garlic is fragrant, about 2‑3 minutes.
Stir in the rice and toast it for 1‑2 minutes, letting it absorb the oil and develop a slightly nutty aroma.
Pour in the broth, lemon juice, and lemon zest. Stir everything together.
Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove from heat and let the pot sit, covered, for 5 minutes. Then fluff the rice with a fork.
Stir in fresh parsley or dill, and adjust seasoning with salt and pepper to taste. Serve warm.

Servings and timing

Servings: 4
Prep time: ~ 10 minutes
Cook time: ~ 25 minutes
Total time: ~ 35 minutes

Storage/reheating

Storage: I store leftover rice in an airtight container in the refrigerator. It stays fresh for 3‑4 days.
Reheating: I reheat in the microwave or on the stovetop with a splash of broth or water to bring back moisture. Cover while heating to keep it from drying out.
Freezing: Yes, I can freeze it. I cool it fully first, then freeze in individual portions. It reheats well directly from frozen with a bit of liquid.

FAQs

Can I use brown rice instead of white or basmati?

Yes. I’ve made this with brown rice, but it takes longer to cook — around 40–45 minutes simmering. I also increase the broth slightly since brown rice absorbs more liquid.

Can I make this recipe vegan?

Absolutely. I just use vegetable broth instead of chicken broth. All other ingredients are plant‑based already.

What herbs go best with this recipe?

I usually use fresh parsley or dill. Dill gives a more distinct Mediterranean flavor, while parsley adds brightness. I’ve also used mint or a mix of herbs if that’s what I have on hand.

How do I stop the rice from being sticky or mushy?

Rinsing the rice well before cooking is key. I also make sure not to stir too much during cooking, and I let it rest after simmering so the grains can firm up.

Can I add vegetables or extras to this rice?

Yes. I sometimes stir in cooked peas, diced zucchini, or sautéed spinach. Chickpeas also work well for added protein. It’s a good base for many mix‑ins.

Can I make it ahead of time?

Yes. I often make it earlier in the day and reheat it with a little broth or water. The flavors deepen after sitting, which actually makes it better in some cases.

What kind of lemon works best?

Fresh lemon juice makes the biggest difference in flavor. I zest the lemon before juicing to make it easier. Bottled lemon juice doesn’t have the same brightness.

Is it okay to use dried herbs instead of fresh?

I prefer fresh for flavor and color, but in a pinch I’ve used dried herbs. I reduce the amount (about 1 teaspoon dried instead of 1 tablespoon fresh) and stir them in earlier so they can soften.

What dishes pair well with this rice?

I like serving it with grilled chicken, lamb skewers, baked salmon, or falafel. It’s also a great side to Greek salad, hummus, or roasted veggies.

Can I cook this in a rice cooker?

Yes. I sauté the aromatics separately and then transfer everything (including liquid and toasted rice) to the rice cooker. It turns out great and takes the guesswork out of cooking.

Conclusion

Greek Lemon Rice is one of those dishes I keep coming back to for its simplicity, flavor, and flexibility. Whether I serve it as a side or the base of a meal, it always adds a fresh, Mediterranean touch. I love that I can make it with ingredients I already have and that it complements just about anything I cook. It’s a staple in my kitchen, and I think it’ll become one in yours too.