Sauté onions: Heat olive oil in a large sauce pan (with a lid) over medium high heat. Sauté onions until soft, approximately 5 minutes.

Sauté rice: Add rice, garlic and lemon zest and sauté for one additional minute. Stir in chicken broth, water, lemon juice and all seasonings.

Simmer: Bring to a boil then reduce heat to LOW, cover, and cook 12-15 minutes, or just until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. If your liquid is evaporated but your rice is still quite undercooked (keeping in mind it will steam for 10 minutes once removed from heat), then add a little additional liquid and continue to cook.

Let rest: Once water is evaporated, remove from heat, stir, cover and let sit 10 minutes.

Add lemon: Taste and add 1-2 tablespoons additional lemon if desired (I add one tablespoon). Season with additional salt and pepper to taste.

Optional: stir in 1-2 tablespoons butter or more to taste. You can stir feta into entire rice pot or add it to individual servings.