- Ready In:
- Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice.
- Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes.
- Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.
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