Finely chop one medium onion and two cloves of garlic. Rinse one cup of long-grain rice under cold water until the water runs clear.

In a medium-sized pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until translucent and fragrant.

Stir in the rinsed rice, toasting for about 1-2 minutes until slightly opaque.

Pour in two cups of broth and a pinch of salt. Bring to boil, then reduce to low, cover, and simmer for about 15-20 minutes.

Once the rice is cooked, let it sit covered for 5 minutes. Uncover, fluff with a fork, and stir in the lemon juice and zest, parsley, and dill.