Ingredients
- 4 tablespoons olive oil (or use enough to cover the bottom of your saucepan)
- 1 small onion, finely chopped
- 1 to 2 teaspoon dried oregano ( rubbed between your fingers to release the flavors)
- 3 large garlic cloves, finely chopped (do not finely mince or the garlic will burn when cooked with the onion)
- Fresh ground black pepper, to taste
- 1 cup long grain white rice ( washed over with cold water)
- 1 1/2 cups chicken broth
- Juice of 1 large whole lemon
- 4 ounces crumbled feta cheese
- 1/4 cup kalamata olives, pitted and sliced (optional)
- Salt, optional and to taste
How to Make
-
Step 1: In a saucepan heat olive oil over medium-high heat. Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
-
Step 2: Add in the rice and stir using a wooden spoon for 3 minutes. Slowly add in the broth and lemon juice; bring to a boil. Reduce heat cover and simmer until the rice is tender (about 20 minutes).
-
Step 3: Remove from heat and stir in the feta cheese (and kalamata olives if using). Season with salt and more black pepper if desired. Transfer to plate and drizzle the top with more lemon juice if desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.