Greek Lemon Rice Recipe (35-Minutes)

This Greek Lemon Rice is a bright, flavorful side dish made with long grain rice, fresh lemon juice, garlic, and herbs. It’s light, aromatic, and comes together in just 35 minutes—perfect alongside grilled meats, roasted vegetables, or as a base for a Mediterranean bowl.

Why You’ll Love This Recipe

I love how this rice is simple yet so flavorful. The lemon adds a refreshing zing, while the garlic and herbs bring depth and aroma. It’s incredibly versatile—I serve it with chicken souvlaki, lamb, seafood, or even just with a side of hummus and salad. Plus, it’s quick, easy, and never boring.

Ingredients

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

• Long grain white rice (or basmati)

• Olive oil

• Garlic (minced)

• Onion (finely chopped)

• Chicken broth or vegetable broth

• Fresh lemon juice

• Lemon zest

• Salt and pepper

• Fresh parsley or dill (for garnish)

Directions

1. I rinse the rice thoroughly under cold water until the water runs clear—this helps prevent it from getting sticky.

2. I heat olive oil in a saucepan over medium heat, then sauté the onion and garlic until soft and fragrant.

3. I stir in the rice and cook for a minute or two to toast it lightly.

4. I add the broth, lemon juice, lemon zest, salt, and pepper, then bring everything to a boil.

5. I reduce the heat to low, cover, and let the rice simmer for 18–20 minutes, or until the liquid is absorbed.

6. I remove it from heat and let it sit, covered, for 5 minutes to steam.

7. I fluff the rice with a fork and stir in chopped fresh parsley or dill before serving.

Servings and timing

This recipe serves 4–6 as a side dish. It takes 10 minutes to prep and about 25 minutes to cook, for a total of 35 minutes.

Variations

Sometimes I stir in crumbled feta or Kalamata olives for a salty bite. If I want to add protein, I mix in grilled shrimp or chickpeas. I’ve also added spinach or chopped sun-dried tomatoes for more color and texture.

storage/reheating

I store leftover rice in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of water or broth and warm it on the stove or in the microwave until hot. It also works great in meal prep bowls.

FAQs

Can I use brown rice?

Yes, I’ve made it with brown rice—it just takes longer to cook (about 40–45 minutes), and you may need a bit more liquid.

What kind of lemon works best?

Fresh lemon juice is best for bright, natural flavor. I also use the zest to maximize that citrus kick.

Can I use water instead of broth?

You can, but I prefer broth for added depth and richness. Even a bouillon cube in water works well.

Is this rice gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. I just double-check my broth to be sure.

Can I make it ahead?

Absolutely. I often make it the night before and reheat it gently before serving. The flavors hold up beautifully.

Conclusion

Greek Lemon Rice is one of my favorite go-to side dishes—vibrant, fresh, and full of flavor in just 35 minutes. It pairs perfectly with all kinds of meals and adds a touch of Mediterranean sunshine to the plate. Whether I’m cooking for family or prepping for the week, this rice always delivers.

Print