In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced yellow onion and sauté until it becomes translucent, about 2-3 minutes.

Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Add 1 cup of long grain white rice to the pot with the sautéed onions and garlic. Stir well for about 1 minute.

Carefully pour in 2 cups of low-sodium chicken broth, along with the juice and zest of 1 lemon. Sprinkle in 1 teaspoon of dried oregano, and season with salt and pepper to taste.

Bring the mixture to a gentle boil, then reduce the heat to low and cover the saucepan tightly with a lid. Allow the rice to simmer undisturbed for 18-20 minutes.

Remove the saucepan from heat and let it rest for 5 minutes, keeping the lid on to steam. Fluff the rice with a fork and garnish with chopped fresh parsley.