In a medium saucepan pan heat the olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent about 3-5 minutes. Add the finely chopped garlic and cook for an additional minute until fragrant
Add rice stir in the uncooked white rice ensuring it’s well coated in the olive oil onion and garlic mixture cook for about 2 minutes stirring constantly to lightly toast the rice.
Pour in the chicken broth bring the mixture to a boil then reduce heat to low. Cover the saucepan and simmer until the rice is tender and the liquid is absorbed about 18-20 minutes.
Once the rice is cooked remove the saucepan from the heat stir in the chopped parsley dill and the lemon juice and zest. Adjust the seasoning with additional salt and pepper if needed.
Fluff the rice with a fork and serve warm.
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