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This Greek Rice Recipe will quickly become a family favorite! The lemon flavor shines through and brightens the whole dish up. Stir in a bit of parsley or dill for even more flavor!
As a kid, we ate Minute Rice pretty often.
I was never the biggest fan of rice, but that may have something to do with the fact that I squirted ketchup on it? (I’m sorry, please forgive me, I was a child.)
As an adult, we eat rice pretty regularly – the ‘real’ stuff more often than the instant stuff.
My rice pilaf is on repeat week after week and no one ever complains. Add a little bit of butter, some salt, and serve it up with literally any protein. It’s a go-to!
Lately, though, we’ve been into Greek flavors and this Greek lemon rice is seriously just SO GOOD. The pop of flavor from the lemon, the fresh herbs…it’s a favorite side dish around here.
We’re all about the Greek flavors lately, as seen with our Greek pasta salad, Greek dressing, and Greek chicken kabobs!
Ingredient Notes:
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Rice – For this lemon Greek rice recipe I’m using long grain white rice.
Chicken Broth – You’ll cook the rice in the chicken broth, which means it is going to soak up all that wonderful flavor! You could also substitute this with vegetable broth if you want a purely vegetarian dish.
Lemon – A fresh lemon is going to really take this Greek rice to the next level. You’ll use both the fresh squeezed lemon juice and grate some lemon zest for the ultimate lemon rice.
Garlic & Onion – A little minced garlic and onion will help to balance out the flavors in the lemon rice.
Greek Seasoning – Greek seasoning is a mixture of salt, pepper, garlic, oregano and more. We think Cavender’s makes the best!
What Readers are Saying!
“Started making this rice a couple of months ago on a whim for something different (I’m not a big instant rice fan). Since then every time I’m doing skewers or lamb my wife insists that I do my now famous Greek rice. Thanks for the recipe and helping elevate my status even further. Cheers.” – Berton R.
How to Make Greek Rice:
Start this lemon rice recipe by toasting your rice in a bit of oil in a skillet with some onions and garlic.
This only takes a couple of minutes, but it adds a richer, nutty flavor to the grain and softens up the onions and garlic a bit.
Add in some chicken broth and Greek seasoning.
We use and love Cavender’s Greek Seasoning in this recipe and in many others – it’s perfect just sprinkled over chicken or pork chops before grilling.
Bring the liquid to a boil, reduce to a simmer, and cover the pan.
You’ll want to let the rice cook, undisturbed (don’t open the pan or stir the pot!) for 15 minutes. Then you’ll just turn off the heat and let the rice set for another 10 minutes. No peeking or cracking the lid – resist the urge!
When the rice is done, remove the lid and fluff with a fork.
Use a microplane grater to zest a lemon into the rice and then squeeze in the lemon juice. Stir in some parsley (or dill!) and get ready for the best lemon Greek rice of your life!
Helpful Tip!
How To Cook Perfect Rice Every Time
- Long grain white rice should have a 1:2 ratio of rice to liquid.
- Simmer the rice, covered, for 15 minutes. No peeking!
- Turn off the heat and let the pan sit (still covered!) for 10 more minutes.
- Fluff with a fork and season before serving.
FAQs:
This lemon rice will store well in the refrigerator for at least 3 days in an airtight container. Let it cool first before storing.
It generally means rice that has been toasted, contains garlic and onion or other veggies, and is cooked in broth or stock.
Leftover Hack!
Add leftover grilled chicken to a bowl of this leftover Greek rice, top it all with a squeeze of lemon, some halved cherry tomatoes, and a dollop of tzatziki.
We make this Chicken Soulvak just about once a week. It’s quickly become a favorite recipe in our house and it pairs perfectly with this Greek rice pilaf!
More rice recipes:
- Creamy Chicken and Rice
- Cauliflower Chicken Fried Rice
- Air Fryer Fried Rice
- Spam Fried Rice
- Chicken and Rice
- Bacon Fried Rice
Greek Rice
Ingredients
- 1 teaspoon olive oil
- 2 cups long grain white rice
- ½ medium onion minced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon Greek seasoning
- 1 lemon
- 2 tablespoons minced parsley
Instructions
- Heat the oil in a large sauce pan over medium heat.
- Once hot, add the rice, onion, and garlic and cook, stirring often, until the rice is lightly golden at the tips and the onions have softened.
- Add the chicken broth and Greek seasoning to the pot and stir to combine. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes over medium low heat.
- Turn off the heat and let the pan set, covered, for 10 minutes.
- Remove the lid from the pan and fluff rice with a fork.
- Use a microplane grater to zest the lemon and add to the rice. Cut the lemon in half and squeeze the lemon juice into the rice. Add the parsley and stir.
- Serve hot.
Leslie says
This has become a go-to in my house. Very tasty. Thank you!
Karly says
Love to hear that! Thanks, Leslie!
Brenda Pence says
This was one of the best recipes ever. It turned out better than my local Greek restaurants. I didn’t have the Greek seasoning, but Pinterest came to the rescue. I found the recipe and had all of the ingredients. I also made swordfish kabobs. Perfect meal.. thanks for this fabulous recipe!
Karly says
Oh wow, thanks for the review! So glad you enjoyed this one! 🙂
Kim says
Very good!!! A definite keeper recipe.
Karly says
Thanks, Kim! Glad you enjoyed it!
Bonnie Israel says
Absolutely delicious! Than you so much for sharing your recipe.
Sue Prasad says
I love Greek foods and often go to Yannis to eat.
What is Greek spices? Please e-mail me so that I can try this receipe.
Karly says
Hi Sue! We used a Greek seasoning blend, called Cavender’s. You could search for a homemade Greek seasoning recipe online, but I don’t have a recipe myself.
Berton Rogers says
Started making this rice a couple of months ago on a whim for something different (I’m not a big instant rice fan). Since then every time I’m doing skewers or lamb my wife insists that I do my now famous greek rice. Thanks for the recipe and helping elevate my status even further. Cheers.
Karly says
So glad you and your wife enjoy the recipe! 🙂
Stephanie says
I made mine in the instant pot. It was soft and mushy but that doesn’t matter to me..I like rice that way. Also I only used 1 tablespoon greek seasoning. 2 tabs. would be too much for me. Flavor is good.
Grace F. says
This recipe for Greek Rice is a keeper! My family loved it!
Karly says
Thanks, Grace!
Kashy says
I love this recipe and make it every could of weeks. I would suggest please adding in the bottom list of instructions to bring the rice to a boil and then simmer. This is the second time after I warmed the rice I reduced to a simmer per instructions (mostly because I’m making multiple things at once so not thinking that the rice needs to boil first) I’m able to eyeball and recook the rice but not everyone has the same experience in the kitchen and could easily miss out on an other wise delicious rice recipe!
Karly says
So glad you enjoy the recipe! I updated it to be more clear. 🙂
Mira says
Just a heads up, recipe directions are not complete. Being a seasoned cook, I know what to do but those newer at cooking may not. Love your recipes! Have a nice day and happy cooking!
Karly says
Hi Mira! I just read through and it looks like all 7 steps are there and complete. Can you tell me what you think is missing? Sometimes your brain just autocorrects what you’re reading, you know? I hope I didn’t do that. 🙂
Karly says
Hi Mira! Just wanted to follow up – something is going on with our recipe card and it’s not showing all the steps. It looks fine to me when logged in to the site, but it’s not showing properly to everyone else. I’m sorry about that! Here is what you should be seeing:
Heat the oil in a large sauce pan over medium heat.
Once hot, add the rice, onion, and garlic and cook, stirring often, until the rice is lightly golden at the tips and the onions have softened.
Add the chicken broth and Greek seaosning to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
Turn off the heat and let the pan set, covered, for 10 minutes.
Remove the lid from the pan and fluff rice with a fork.
Use a microplane grater to zest the lemon and add to the rice. Cut the lemon in half and squeeze the lemon juice into the rice. Add the parsley and stir.
Serve hot.
We’re working on getting that fixed now.
Genie says
Told us to add everything but you didn’t mention the broth, the instructions are incomplete. Luckily most of us know what to do But most people that aren’t cooks would’ve gotten confused.
Karly says
Hi Genie! Step 3 – Add the chicken broth and Greek seaosning to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
Karly says
Oh shoot, just realized that we are having some technical issues and all of the steps aren’t showing properly. Here is what you should be seeing:
Heat the oil in a large sauce pan over medium heat.
Once hot, add the rice, onion, and garlic and cook, stirring often, until the rice is lightly golden at the tips and the onions have softened.
Add the chicken broth and Greek seasoning to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
Turn off the heat and let the pan set, covered, for 10 minutes.
Remove the lid from the pan and fluff rice with a fork.
Use a microplane grater to zest the lemon and add to the rice. Cut the lemon in half and squeeze the lemon juice into the rice. Add the parsley and stir.
Serve hot.
We’re working on getting that fixed. 🙂
Lori says
Made this tonight along with a Greek shredded beef recipe. It was so good and such a great compliment to the flavors of the beef. This was a crowd pleaser! Definitely making it again
Lori says
Oh I also made this in a rice cooker and came out perfect!
Karly says
Love to hear that! Thanks, Lori!
StellBellBear says
Going to try this tonight, but I only have brown rice. Should I still toast it in a pan? I’ve never tried that with brown, but I assume it would still be fine, right?
Karly says
I’m not sure – we never really cook with brown rice. It will definitely need more time and maybe more liquid though?
StellBellBear says
I tried it with brown rice and it worked just fine! It’s all we had on hand, so that’s why. No extra liquid needed!
Laura says
Awesome recipe! Thank you!
Deanne Eng says
This was delicious will be making it another time. I used vegetable broth instead. Thank you for sharing.