Greek Rice
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Greek Rice – fluffy, lemony, herby goodness that goes with literally everything. Chicken Souvlaki? Gyros? Tuesday night? This is your new go-to.
The Secret Side Dish Everyone Ends Up Asking Me How to Make
You’d be surprised how many people don’t actually know how to make a simple, good Greek rice. I’ve taught more than a few friends how to do it, because once they’ve had it at my house, they need it in their lives. It’s bright, lemony, and somehow turns a plain plate of chicken or fish into something way more exciting.
I make this rice constantly. Like, constantly. It’s one of those sides that doesn’t steal the spotlight, but it quietly makes everything on the plate taste better. Bonus: it’s cheap, easy, and tastes like you did way more work than you actually did.
Why You’ll Love This Greek Rice
- Tastes like it came from your favorite Greek restaurant.
- Bright, fresh, herby, and not at all boring.
- Comes together with pantry staples and a lemon.
- The perfect sidekick for chicken, lamb, fish, you name it.
- So easy, I’ve literally taught it to friends over the phone.
Before You Start: Tips & Ingredient Notes
- Rinse your rice: Seriously, don’t skip this. It gets rid of extra starch so your rice stays fluffy, not gummy. Just run it under cool water in a fine mesh strainer until the water runs clear.
- Use long grain rice: Basmati or Jasmine are my favorite for this. Avoid short grain, too sticky for what we want here.
- Fresh lemon juice only: This rice hinges on that fresh, zippy citrus flavor. Bottled lemon juice just doesn’t cut it.
- Chicken broth = flavor: I use low sodium so I can control the salt, but if you want to keep it vegetarian, swap for veggie broth.
- Don’t skimp the herbs: Fresh dill and parsley make this rice sing. Dried herbs just won’t give you the same pop of flavor.
Heat up your olive oil in a saucepan over medium heat. Toss in the chopped onion and let it cook for about 3 to 4 minutes until it looks soft and smells sweet. Add the garlic next, just 30 seconds or so, until it smells garlicky and amazing.
Add the rice straight into the pot, no liquid yet, and give it a good stir. You want the grains to get slightly translucent. It might seem like a small step, but this is where the magic starts. It keeps the texture fluffy and adds flavor.
Pour in the broth, lemon juice, a bit of salt and pepper, then stir it all up. Put the lid on, turn the heat down low, and just let it do its thing for about 20 minutes. No stirring, no peeking, just trust the process.
Once it’s cooked, take the pot off the heat but don’t touch it yet. Keep the lid on and let it sit for another 10 minutes. This little nap lets the steam finish the cooking and makes the rice super tender.
Now the fun part, take the lid off, fluff it up with a fork, and stir in the parsley and dill. Taste and adjust the salt if needed. Garnish with lemon slices if you’re feeling fancy, or just grab a fork and go in.
Serving Suggestions
This Greek Rice is basically the best friend to anything Mediterranean. I love serving it with:
Easy Chicken Souvlaki
Greek Chicken Gyros
Lamb Souvlaki
Easy Baked Salmon
Frequently Asked Questions
Can I use brown rice instead?
You can, but it’ll take longer to cook and need more liquid. Follow your rice package instructions and expect a slightly nuttier flavor.
Is it super lemony?
Yes, and that’s the point! But if you’re not a lemon lover, start with half the juice and taste before adding more.
Can I make this ahead of time?
Totally. It reheats well, just add a splash of broth or water when warming it up so it doesn’t dry out.
Can I skip the dill?
If you’re not a dill fan, you can leave it out or swap it with more parsley, or even a bit of fresh oregano.
Can I make this vegetarian?
Yes! Just use vegetable broth instead of chicken broth. Everything else stays the same.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a ziploc bag (air pressed out!) for up to 3 months.
- To reheat: Add a splash of broth or water and warm gently on the stove or in the microwave. Fluff it back to life with a fork.
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Originally shared in August 2021, updated with new tips and photos to help you make perfect Greek Rice every time.
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Greek Rice
Video
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1½ cups long grain rice (washed well)
- 2 cups chicken broth (low sodium, or more depending on rice used)
- ⅓ cup lemon juice (freshly squeezed)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (freshly ground)
- ¼ cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large saucepan with a lid over medium heat. Add the onion and cook for 3 to 4 minutes until translucent and soft. Stir in the garlic and cook for another 30 seconds until aromatic.
- Add the rice and cook (without liquid) until the rice turns almost translucent.
- Add the broth, lemon juice, salt and pepper to the saucepan. Cover the pan with lid and bring to a simmer. Turn the heat to low and cook for about 20 minutes or until the rice is done, the liquid should be fully absorbed. Remove the rice from heat and leave it covered, undisturbed for 10 minutes.
- Uncover the saucepan and stir in the parsley and dill. Garnish with lemon slices and serve.
Notes
- Rinse your rice: It makes a big difference in texture. No one wants gummy rice.
- Use fresh lemon juice: Bottled stuff just doesn’t hit the same.
- Make it vegetarian: Swap chicken broth with veggie broth.
- Want it even fluffier? Let it sit with the lid on for the full 10 minutes after cooking.
- Leftovers love a splash of broth: When reheating, add a little liquid to bring it back to life.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
