Rinse the Rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.

Prepare the Broth: In a saucepan, heat the vegetable or chicken broth until it begins to gently simmer.

Sauté the Garlic: In a separate large pot, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown it.

Add the Rice: Stir the rinsed rice into the pot and cook for 2–3 minutes, stirring frequently so the grains are coated with oil.

Combine Ingredients: Add the hot broth, lemon juice, lemon zest, oregano, salt, and black pepper. Stir well to combine.

Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until the rice absorbs the liquid and becomes tender.

Fluff and Garnish: Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork and garnish with fresh chopped parsley before serving.