Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 3-4 minutes until soft and translucent. Add 2 minced garlic cloves and sauté for another minute until fragrant.

Stir in 1 cup of long-grain rice, coating each grain with oil and aromatics. Cook the rice for 1-2 minutes, stirring occasionally, to lightly toast.

Pour in 2 cups of chicken or vegetable broth, zest of 1 lemon, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and a pinch of salt and pepper. Stir to combine.

Increase heat to bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the rice absorbs all the liquid.

Remove from heat and keep covered for 5 minutes. Fluff the rice with a fork, add fresh parsley, and serve warm.