Ingredients:

  • 1 cup long-grain basmati rice
  • 2 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 red bell pepper, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (to taste)
  • ¼ teaspoon black pepper
  • Juice and zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped

Instructions:

  1. Chop the onion, garlic, carrot, and bell pepper.
  2. Heat olive oil in a saucepan over medium heat, and add onion. Cook until translucent, about 3 minutes.
  3. Add garlic, carrot, and bell pepper; cook for an additional 2-3 minutes until softened.
  4. Stir in the rice, oregano, salt, and black pepper, toasting for about 2-3 minutes until fragrant.
  5. Pour in the broth, lemon juice, and zest; bring to a simmer.
  6. Cover with the lid, reduce heat, and let simmer for about 15 minutes or until the rice absorbs the liquid.
  7. Remove from heat, stir in fresh parsley and dill, and fluff the rice with a fork.
  8. Taste and adjust seasoning, then serve warm.