Rinse the rice thoroughly under cold water until the water runs clear, then drain completely and set aside.

Heat olive oil in a large saucepan or pot over medium heat until shimmering but not smoking.

Add minced garlic to the heated oil and sauté for about 30 seconds until fragrant but not browned.

Pour in the rinsed rice and stir constantly for 2 minutes, coating each grain with the garlic-infused oil.

Add chicken broth, fresh lemon juice, salt, and black pepper to the pot, stirring to combine all ingredients.

Bring the mixture to a boil over high heat, then immediately reduce heat to low.

Cover the pot tightly with a lid and simmer for 18-20 minutes without lifting the lid.

Remove the pot from heat and let it stand covered for 5 minutes to allow the rice to steam and absorb any remaining liquid.

Fluff the rice gently with a fork, breaking up any clumps and distributing the flavors evenly.

Stir in fresh chopped parsley, then transfer to a serving bowl and garnish with lemon slices and additional parsley before serving.