In a one quart saucepan, melt the butter over low-medium heat. Add the uncooked rice and gently stir for about one minuet. Add the lemon olive oil and stir for about another minute. Rice should be transparent but not brown.
Next, add lemon juice, chicken broth, salt, lemon pepper and oregano and stir. Cover with lid and let cook over low-medium heat at 20 minutes.
Remove from heat and uncover. Let sit for 5 minutes.
You may sprinkle additional lemon juice if you would like.