In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 3-4 minutes until they turn translucent and fragrant. Stir in 2 minced garlic cloves, cooking for an additional 1 minute until aromatic.

Next, stir in 1 cup of long-grain rice, coating the grains in the aromatic mixture. Toast the rice for 1-2 minutes, allowing it to become slightly golden and absorb the flavors of the oil and onions.

Carefully pour in 2 cups of chicken or vegetable broth, followed by the zest of 1 lemon, the juice of half a lemon, and 1 teaspoon of dried oregano. Season the mixture with salt and black pepper to taste.

Bring the mixture to a rolling boil, then reduce the heat to low and cover the pot with a lid. Allow it to simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

Once cooked, remove the pot from heat and let it sit covered for another 5 minutes. Garnish with freshly chopped parsley before serving.