Ingredients
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4 tablespoons olive oil (or use enough to cover the bottom of your saucepan)
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1 small onion, finely chopped
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1 -2 teaspoon dried oregano (rubbed between your fingers to release the flavors)
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3 large garlic cloves, finely chopped (do not finely mince or the garlic will burn when cooked with the onion)
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1/2 teaspoon fresh ground black pepper
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1 1/2 cups chicken broth
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1 lemon, juice of, large whole
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4 ounces crumbled feta cheese
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1/4-1/3 cup kalamata olive, pitted and sliced
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salt (optional and to taste)
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1 cup long grain white rice (washed over with cold water)
Instructions
- 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.
- 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).
- 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.