In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, stirring frequently for about 3-4 minutes or until the onion becomes translucent and fragrant.

Add 1 cup of long-grain rice to the pot, stirring well to coat in the aromatic oil. Toast the rice for 1-2 minutes.

Pour in 2 cups of vegetable or chicken broth and bring it to a rolling boil. Cover the pot and reduce the heat to low, letting it simmer gently for about 15-20 minutes.

After cooking, remove the saucepan from heat and stir in the juice and zest of 1 large lemon.

Fold in 1/4 cup of chopped fresh herbs just before serving.