In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté until softened and translucent, about 2–3 minutes. Stir in 2 minced garlic cloves and cook for an additional minute.

Stir in 1 cup of long-grain white rice, ensuring each grain is coated with the oil. Toast the rice for 1–2 minutes until slightly translucent.

Pour in 2 cups of broth, the juice and zest of 1 lemon, 1 teaspoon of dried oregano, and salt and pepper to taste. Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 18–20 minutes until rice absorbs liquid.

Remove from heat and let it sit covered for 5 minutes. Fluff the rice and mix in 1/4 cup of chopped fresh parsley before serving.