In a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for about 3–4 minutes until the onion is translucent and aromatic.

Add 1 cup of long-grain rice to the saucepan. Stir well to coat the rice with oil and toast it for 1–2 minutes until the grains become slightly translucent.

Pour in 2 cups of vegetable or chicken broth, and bring to a boil, then reduce heat to low and simmer for 15–20 minutes.

Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork and stir in the juice and zest of 1 lemon and 1/4 cup fresh chopped herbs.

Transfer to a serving dish and garnish with additional herbs if desired.